White Chocolate Mousse with Blackberry Compote

White Chocolate Mousse with Blackberry Compote

Ingredients (15)

For the mousse:

  • 8 ounces white chocolate bars (not morsels or chips)
  • 1½ cup heavy cream
  • 2 egg yolks
  • 6 tablespoons sugar
  • 1 teaspoon cornstarch

For blackberry sauce:

  • 2 cups blackberries, reserve 1 cup
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch

For garnish:

  • White chocolate shavings
  • Whipped cream
  • Mint
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Add a touch of elegance to an evening meal with this light and airy white chocolate mousse paired with a lovely blackberry compote. This light and airy white chocolate mousse is a creamy dessert that will immediately get everyone’s attention. The deep color of the blackberry compote provides a wonderful contrast against the graceful white mousse and adds a touch of summer freshness to a stylish dessert.

While white chocolate is technically not chocolate since it does not contain cocoa solids, it does contain the deeply flavored cocoa butter that is left after the dark-colored solids have been separated from the fat solids. The white chocolate flavor is intensified with vanilla and takes on a lovely ivory color. Contrasted against the beautiful purple hues from the blackberries, you can build this dessert into a layered parfait or simply top the mousse with the compote and whipped cream for an enchanting finish to any meal.

Start your evening off with a Creamy Cucumber Salad recipe or Beet Salad recipe, paired with either this Filet Mignon with Blue Cheese Butter recipe or this Frittata with Shrimp Tomato and Spinach recipe. Enjoy your food with a drink; try The Crushed Grape or the Cranberry Rum Shrub Cocktail.

Tips for Eggs


  1. 1For the Blackberry Sauce:: In a saucepan, combine 1 cup blackberries, sugar, cornstarch, lemon juice, and lemon zest together over medium heat and bring to a simmer.
  2. 2Once the sauce has thickened, take off the heat and fold in remaining 1 cup of black berries. Set aside to cool down.
  3. 3For the Mousse:: Chop the white chocolate and place in a medium bowl.
  4. 4Using a stand mixer or hand mixer, whip egg yolks, 3 tablespoons of sugar, and cornstarch together until it is light and pale.

  5. 5Meanwhile in a saucepan, scald 1/2 cup of heavy cream. While beating the egg mixture, slowly add in the cream. Put the mixture back into the saucepan and continue stirring constantly with a wooden spoon over medium heat. Cook the mixture until it coats the back of a wooden spoon.
  6. 6Strain mixture through a fine mesh sieve over the chopped white chocolate. Stir until the chocolate has completely melted.
  7. 7In a very clean bowl, whip egg whites until soft peaks begin to form. Gradually add in the final 3 tablespoons of sugar and continue beating until stiff peaks form. Using a rubber spatula, fold whipped egg whites into white chocolate mixture. Whip the final 1 cup of heavy cream into stiff peaks. Gently fold whipped cream into white chocolate mixture. Put mousse into serving bowls and refrigerate for at least an hour to set.
  8. 8Serve with blackberry sauce and garnish with sprigs of mint.

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