This blackberry mousse is fluffy, light as air, and stabilized with the help of some white chocolate ganache.
At its core, it’s really just whipped cream that’s stabilized with melted white chocolate and flavored with blackberry jam.
I love this recipe because it doesn’t use gelatin to stabilize the mousse! I have nothing against gelatin, but I hate the smell of unflavored gelatin and generally avoid it if possible.
How to Make This Blackberry Mousse
To make sure your blackberry mousse turns out as amazing as possible, let’s walk through each step together! I’ve included step-by-step pictures of the process below.
Step 1: Melt the White Chocolate & Heavy Cream
Melt the white chocolate by placing it in a medium-sized, heat-proof bowl with heavy cream.
Heat for 45-60 seconds, then let the mixture sit for a minute and stir until combined with a rubber spatula. This can also be done in a double boiler.
Then stir blackberry jam into the white chocolate mixture. If desired, add a small squirt of purple gel food coloring to give this mousse a more vibrant purple color.
Mix thoroughly until the mixture is smooth and there are no clumps of jam. Set aside.
Step 2: Make the Whipped Cream
Add the heavy cream, powdered sugar, vanilla extract, and a pinch of fine salt in a large bowl or the bowl of a stand mixer fit with a whisk attachment.
Mix on a medium-high speed until the whipped cream starts to gather in the whisk attachment and you can see texture around the edges of the bowl (see photo below).
At this stage the whipped cream should be thick and able to keep its shape.
This usually takes about one to two minutes in my stand mixer.
Step 3: Fold the Whipped Cream into the BlackWhite Chocolate Mixture
Gently fold the whipped cream into the blackberry white chocolate mixture in two additions.
Use a rubber spatula to swoop around the sides of the bowl and pull through the center.
Be careful not to over-mix the mousse, or it will become deflated and lose its structure.
Cover the mousse with plastic wrap and chill in the refrigerator for at least 2 hours.
Substitutions & Swaps in This Blackberry Mousse Recipe
You can make the following swaps and substitutions in this recipe:
- White Chocolate – You can use white chocolate chips, baking chocolate, or good-quality white chocolate bars.
- Heavy Whipping Cream – Use heaving cream or heavy whipping cream. To make dairy free and vegan blackberry mousse use coconut cream.
- Blackberry Jam – I love using my blackberry freezer jam in this recipe, but any seedless blackberry jam or jelly should work great!
- Powdered Sugar – You need a fine sugar like powdered sugar to help sweeten the whipped cream and give it a smooth consistency. I don’t recommend using granulated sugar or other types of sugar.
What Can I Make with This Blackberry Mousse?
This delicious blackberry mousse is delicious on its own, but can also be enjoyed with all kinds of desserts!
I love to use it to fill layer cakes, but it would also be a delicious filling with cupcakes, macarons, or even ice cream cakes.
Tips for Making the Best Blackberry Mousse
- Chill your mixing bowl and whisk attachment in the freezer. It makes it easier and quicker to whip up the whipped cream for the mousse.
- Keep an eye on your mixer as you whip up the whipped cream! If you over-mix it, it will turn into butter.
- Use good quality white chocolate! It has a huge impact on the flavor of this filling.
- Keep this mousse cake filling cold. It can lose its shape and structure if it gets too warm.
- If you add this to a cake, make sure you pipe a ring of buttercream frosting around the edge of the cake layer. This will help keep this softer cake filling in place.
Making This Blackberry Mousse Filling in Advance & Storage Tips
Make this mousse in advance! Store it in the fridge in an airtight container or covered with plastic wrap for up to 2 days.
Keep any cakes or cupcakes with this filling in the fridge until they’re ready to be enjoyed.
Let Me Know What You Think
If you try this blackberry mousse recipe, I’d love to hear what you think! Please leave a comment and rating below.
And don’t forget to tag me @chelsweets and #chelsweets so that I can see your delicious creations on social media!
Other Recipes You Might Like:
Blackberry Mousse
This blackberry mousse is so fluffy and full of blackberry flavor! It's delicious on its own, and also makes a perfect for filling cakes, cupcakes, and macarons.
Ingredients
Blackberry Mousse
- 3/4 cup good quality white chocolate chips (135g)
- 1 cup heavy cream or heavy whipping cream, cold - divided (240g)
- 1/3 cup seedless blackberry jam (75g)
- Regal purple gel food coloring - optional
- 1/3 cup powdered sugar (42g)
- 1 tsp vanilla extract (4g)
- 1/8 tsp fine salt
Instructions
Blackberry Mousse
- Make the blackberry mousse first so it has time to chill. Or better yet, make this mousse in advance! It can be made 1-2 days ahead of time.
- Add 3/4 cup white chocolate chips and 1/4 cup heavy cream in a medium-sized, heat-proof bowl. Heat for 45-60 second in the microwave, then let the mixture sit for a minute. Stir until combined with a rubber spatula. The white chocolate should be completely melted, and the mixture should be smooth. If you don't have a microwave, you can also use a double boiler.
- Stir 1/3 cup of blackberry jam into the white chocolate mixture. If desired, add a small squirt of purple gel food coloring to give this mousse a more vibrant purple color. Mix thoroughly until the mixture is smooth and there are no clumps of jam. Set aside.
- Add 3/4 cup of heavy cream, 1/3 cup powdered sugar, 1 tsp vanilla extract, and 1/8 tsp fine salt into a large bowl or the bowl of a stand mixer fit with a whisk attachment.
- Mix on a medium-high speed until the whipped cream starts to gather in the whisk attachment and you can see texture around the edge of the bowl. The whipped cream should be thick and able to keep its shape. This usually takes about a minute or two in my stand mixer.
- Gently fold half of the whipped cream into the blackberry white chocolate mixture using a rubber spatula. Use the spatula to swoop around the sides of the bowl and pull through the center. Fold in the remaining whipped cream. Be careful not to over-mix the mousse, or it will become deflated and lose its structure.
- Cover the mousse with plastic wrap and chill in the refrigerator for at least 2 hours. Make sure you keep the mousse chilled, it can lose its shape if it gets warm.
- To serve, scoop the mousse into small containers and top with whipped cream and a fresh blackberry as a garnish. This recipe makes about 3 cups of mousse, and I like to add about 1/2 cup per dish.
Notes
Yield
This recipe makes about 3 cups of blackberry mousse. This recipe can be doubled if needed!
Tips for Making the Best Blackberry Mousse
- Chill your mixing bowl and whisk attachment in the freezer. It makes it easier and quicker to whip up the whipped cream for the mousse.
- Use good quality white chocolate! It melts down more easily and gives the mousse a stronger flavor.
- You can use white chocolate bars, chips, or wafers to make this mousse. However, you can't use white candy melts!
- Be sure you're using heavy whipping cream. You need a high fat percentage to have it whip up properly.
- Keep an eye on your mixer as you whip up the whipped cream! If you over-mix it, it will turn into butter.
- Keep this blackberry mousse cold. It can lose its shape and structure if it gets too warm.
- If you add this to a cake, make sure you pipe a ring of buttercream frosting around the edge of the cake layer. This will help keep this softer cake filling in place.
Making This Blackberry Mousse in Advance & Storage Tips
The mousse can be made in advance! It can be made up to 2 days ahead of time and stored in the fridge in an airtight container or covered with plastic wrap.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 339Total Fat 23gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 7gCholesterol 55mgSodium 83mgCarbohydrates 32gFiber 0gSugar 28gProtein 3g