Hamdi Saidani This Mary Berry Blackberry Mousse Recipe is a fluffy and luxurious recipe, which is made with creamy white chocolate and sweet seedless blackberry jam. It’s a perfect no-bake dessert, ready in about 2 hours and 30 minutes (including chilling time).
Jump to RecipeMary Berry Blackberry Mousse Recipe Ingredients
- 3/4 cup (135g) good quality white chocolate chips
- 1 cup (240g) heavy cream or heavy whipping cream, cold – divided
- 1/3 cup (75g) seedless blackberry jam
- Regal purple gel food coloring (optional)
- 1/3 cup (42g) powdered sugar
- 1 tsp vanilla extract or vanilla bean paste
- 1/8 tsp fine salt
- Fresh blackberries, for garnish
How To Make Mary Berry Blackberry Mousse Recipe
- Melt the chocolate base: In a medium-sized, heat-proof bowl, combine the white chocolate chips and 1/4 cup of the heavy cream. Heat in the microwave for 45-60 seconds. Let the mixture sit for a minute to allow the heat to distribute, then stir with a rubber spatula until the white chocolate is completely melted and the mixture is smooth.
- Flavor with blackberry: Stir the seedless blackberry jam into the warm white chocolate mixture. If you want a deeper color, add a small squirt of purple gel food coloring at this stage. Mix thoroughly until there are no clumps of jam. Set this mixture aside to cool slightly.
- Whip the cream: In a large bowl (or the bowl of a stand mixer fitted with a whisk attachment), combine the remaining 3/4 cup of cold heavy cream, powdered sugar, vanilla extract, and salt. Mix on medium-high speed until the whipped cream gathers in the whisk and holds thick, stiff peaks (about 1-2 minutes).
- Fold and combine: Gently fold half of the whipped cream into the blackberry white chocolate mixture using a rubber spatula. Use a “swoop and pull” motion—swoop around the sides and pull through the center—to keep the air in. Fold in the remaining whipped cream. Be careful not to over-mix, or the mousse will deflate.
- Chill the mousse: Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours. This step is crucial; if the mousse gets warm, it will lose its shape.
- Serve: Once set, scoop the mousse into small containers or pipe it into cakes or cupcakes. Garnish with a dollop of extra whipped cream and a fresh blackberry.
Recipe Tips
- Use Good Chocolate: Because this mousse relies on white chocolate for structure (instead of gelatin), use high-quality bars or chips containing cocoa butter. Do not use “white candy melts” or “coating wafers,” as they will not melt smoothly or taste as good.
- Chill Your Tools: To get the fluffiest whipped cream quickly, place your mixing bowl and whisk attachment in the freezer for 10 minutes before starting.
- Cake Filling: This mousse is stable enough to use as a cake filling. If doing so, pipe a “dam” of buttercream frosting around the edge of your cake layer first to hold the softer mousse inside.
- Watch the Mixer: Keep a close eye when whipping the heavy cream. It can go from perfect peaks to butter in seconds if over-mixed.
What To Serve With Mary Berry Blackberry Mousse
This mousse is versatile enough to be a standalone dessert or a component of a larger treat.
- Macarons: Use it as a filling for purple French macarons.
- Lemon Cake: The blackberry flavor pairs beautifully with lemon sponge layers.
- Shortbread: Serve in a dish with shortbread fingers for dipping.
- Chocolate Cupcakes: Pipe on top as a frosting alternative.
How To Store Mary Berry Blackberry Mousse Recipe
- Refrigerate: This mousse can be made ahead of time. Store it in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 2 days.
- Keep Cold: Always keep this mousse chilled until right before serving. If it sits out at room temperature for too long, the fat in the cream and chocolate will soften, causing it to lose its structure.
- Freeze: Freezing is generally not recommended for this specific white chocolate base as the texture may become grainy upon thawing.
Mary Berry Blackberry Mousse Recipe Nutrition Facts
- Calories: 339
- Total Fat: 23g
- Saturated Fat: 14g
- Cholesterol: 55mg
- Sodium: 83mg
- Total Carbohydrates: 32g
- Dietary Fiber: 0g
- Sugar: 28g
- Protein: 3g
Nutrition information is estimated per serving based on 6 servings.
FAQs
Can I use fresh blackberries instead of jam?
Yes, but you must puree them and pass them through a fine-mesh sieve to remove the seeds and skins. You will then need to cook the puree down with sugar to get a thick, jam-like consistency so you don’t add too much water to the mousse.
Why is my mousse runny?
This usually happens if the white chocolate mixture was too hot when the cream was added, melting the fat in the whipped cream. Ensure the chocolate base is cool to the touch before folding.
Is this gluten-free?
Yes, all the ingredients listed (white chocolate, cream, jam, sugar) are naturally gluten-free. Just check the labels on your specific chocolate and jam brands to be safe.
Try More Recipes:
- Mary Berry Raspberry Mousse Recipe
- Mary Berry Salmon Mousse Recipe
- Mary Berry Chocolate Truffle Mousse Cake Recipe
Mary Berry Blackberry Mousse Recipe
Course: DessertCuisine: AmericanDifficulty: Easy6
servings10
minutes2
hours339
kcalA fluffy, vibrant purple mousse made with a white chocolate ganache base and blackberry jam, perfect for dessert cups or filling cakes.
Ingredients
3/4 cup white chocolate chips (good quality)
1 cup heavy whipping cream (divided)
1/3 cup seedless blackberry jam
1/3 cup powdered sugar
1 tsp vanilla extract
1/8 tsp fine salt
Purple gel food coloring (optional)
Directions
- Melt white chocolate and 1/4 cup heavy cream in microwave (45-60 secs); stir until smooth.
- Stir in blackberry jam and optional food coloring. Set aside.
- Whip remaining 3/4 cup cream, sugar, vanilla, and salt to stiff peaks.
- Gently fold whipped cream into the blackberry chocolate mixture.
- Cover and refrigerate for at least 2 hours to set.
- Serve chilled or use as a filling.
Notes
- Yield: This recipe makes about 3 cups of mousse.
- Fat Content: You must use heavy whipping cream (36% fat or higher) for this recipe; light cream or half-and-half will not whip.
- Texture: For a smoother mousse, ensure the jam is completely seedless.