Best 6 Chocolate Mousse With Blackberry Sauce Recipes

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Indulge in a culinary journey with our exquisite Chocolate Mousse with Blackberry Sauce recipe. This delectable dessert showcases the perfect harmony between rich, velvety chocolate mousse and a vibrant, tangy blackberry sauce. The mousse, crafted with premium dark chocolate and heavy cream, offers a symphony of flavors, complemented by the luscious blackberry sauce, bursting with the sweetness of ripe blackberries. Prepare to tantalize your taste buds with this irresistible treat, perfect for special occasions, dinner parties, or a sweet ending to any meal.

Our recipe collection also includes a rich Vegan Chocolate Mousse, a delightful dairy-free alternative that delivers the same indulgent chocolate experience. For those who prefer a lighter option, the Chocolate Mousse with Avocado offers a creamy, healthy twist, incorporating the goodness of avocado into this classic dessert. And for a touch of elegance, the Chocolate Mousse with Raspberry Sauce presents a stunning combination of flavors, with the tartness of raspberries adding a delightful contrast to the chocolate.

Each recipe is carefully crafted with detailed instructions, ensuring that even novice bakers can achieve success. Discover the secrets of creating the perfect chocolate mousse, mastering the art of tempering chocolate, and learning the techniques for making a luscious homemade sauce. With our comprehensive guide, you'll have all the tools you need to impress your loved ones with this timeless dessert.

Check out the recipes below so you can choose the best recipe for yourself!

BEST BLACKBERRY MOUSSE



Best Blackberry Mousse image

A blackberry mousse is a great way to enjoy summer berries. Made with fresh or frozen blackberries, whipped cream, and gelatin (or agar-agar) this gets done in less than 30 minutes.

Provided by Veena Azmanov

Categories     Dessert

Time 3h40m

Number Of Ingredients 9

1 lb Blackberries (fresh or frozen)
4 tbsp Boiling water
1/4 cup Sugar
¼ tsp Salt
1 tbsp Gelatine ((or agar-agar) )
4 tbsp Water (cold)
1 cup Whipping cream
1 tsp Vanilla extract
6 Blackberries (fresh)

Steps:

  • Blend the blackberries in a food processor with hot water until smooth. Pro tip - The hot water will ensure the seeds blend too.
  • Strain through a sieve or mesh. Then add the sugar and salt. Combine well.Pro tip - straining thru a sieve will take away all the fiber and seeds which gives a nicer consistency for the mousse.
  • Optional - For a more concentrated flavor, this puree can be reduced to half in a saucepan over medium heatPro tip - if you choose to reduce the puree, you will need to double the number of blackberries in the recipe to make 6 servings.
  • Combine the gelatin with the water. Let soak for 3 minutes then heat in the microwave for 30 to 40 seconds until completely dissolved. Let cool slightlyPro tip - if you have any white scum on top of the melted gelatin, take it out with a spoon.
  • Add the melted gelatin to the blackberry puree. The best way to do this is to add a few tablespoons of puree to the gelatin. Then combine the two.Pro tip - adding a little puree to the gelatin first will temper and prevent the gelatin from becoming lumpy.
  • In the bowl of a stand mixer with the whisk attachment - whip the cream with vanilla extract until stiff peaks.
  • Then, gently combine the whipped cream and blackberry mixture until you have no more white streaks. This is your blackberry mousse ready
  • Divide the mousse evenly between 6 individual glasses. Pro tip - I like to pour the mousse into a piping bag and then pour it into the glasses. This makes it easier to pour and keeps the glasses clean.
  • Chill the mousse in the fridge for at least 3 hours - preferably 4 hours or overnight.
  • For garnish, you can top with whipped cream and blackberry. I used a fresh blackberry on each.
  • Enjoy!

Nutrition Facts : Calories 317 kcal, Carbohydrate 30 g, Protein 5 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 191 mg, Sodium 42 mg, Fiber 4 g, Sugar 23 g, ServingSize 1 serving

RASPBERRY WHITE CHOCOLATE MOUSSE



Raspberry White Chocolate Mousse image

Raspberry sauce is an appealing base for this fluffy white chocolate mousse. The treasured treat is surprisingly easy and a delightful change of pace from heavier cakes and pies.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 8

1 package (10 ounces) frozen sweetened raspberries, thawed
2 tablespoons sugar
1 tablespoon thawed orange juice concentrate
2 cups heavy whipping cream
6 ounces white baking chocolate
1 teaspoon vanilla extract
1/4 cup milk chocolate chips
1 teaspoon canola oil

Steps:

  • In a blender, combine the raspberries, sugar and orange juice concentrate; cover and process until smooth. Press through a sieve; discard seeds. Refrigerate sauce. , In a large saucepan cook and stir cream and white chocolate over low heat, until chocolate is melted. Stir in vanilla. Transfer to a large bowl. Cover and refrigerate for 6 hours or until thickened, stirring occasionally. , Beat cream mixture on high speed until light and fluffy, about 1-1/2 minutes (do not over beat). Just before serving, melt chocolate chips and oil in a microwave or saucepan. Spoon 2 tablespoons of raspberry sauce on each plate. Pipe or spoon 1/2 cup chocolate mousse over sauce; drizzle with melted chocolate. Store leftovers in the refrigerator.

Nutrition Facts : Calories 410 calories, Fat 32g fat (19g saturated fat), Cholesterol 87mg cholesterol, Sodium 50mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.

WHITE CHOCOLATE MOUSSE WITH CRANBERRY SAUCE



White Chocolate Mousse with Cranberry Sauce image

Provided by Sandra Lee

Categories     dessert

Time 2h25m

Yield 4 servings

Number Of Ingredients 5

1/2 cup cranberry juice
1 (8-ounce) can jellied cranberry sauce
1/2 cup milk
1 (12-ounce) bag white chocolate morsels
1 cup heavy whipping cream

Steps:

  • Heat the cranberry juice in a small saucepan over high heat. Whisk in the cranberry sauce and heat until mixture is completely melted and a pourable consistency is reached. Remove from the heat and allow to cool to room temperature.
  • Heat the milk in a small saucepan over medium-low heat until to just before it comes to a simmer. Put the white chocolate chips in a medium bowl and pour in the hot milk. Let sit for 1 minute then whisk until smooth. Refrigerate until chilled but not set, it should have a thick but pourable consistency.
  • Add the cream to a chilled medium bowl and beat with a hand mixer or whisk until stiff peaks form. Add the white chocolate to the whipped cream and gently fold together until completely incorporated.
  • Spoon about 1 tablespoon of cranberry sauce into the bottom of 4 dessert glasses. Put mousse into a resealable plastic bag and snip 1 corner. Use the bag to pipe mousse filling between the 4 glasses. Chill for 2 hours and up to overnight. Just before serving, top with a drizzle of remaining cranberry sauce.

WHITE CHOCOLATE-BLACKBERRY PARFAIT



White Chocolate-Blackberry Parfait image

Categories     Milk/Cream     Blender     Chocolate     Dessert     Freeze/Chill     Quick & Easy     Blackberry     Chill     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

For blackberry sauce
1 cup fresh blackberries or frozen unsweetened
1/4 cup sugar
1/4 cup water
For mousse
9 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
1/4 cup water
1/4 cup sour cream
4 teaspoons fresh lemon juice
1 1/2 cups chilled whipping cream
Additional blackberries (for garnish)

Steps:

  • Make blackberry sauce:
  • Combine 1 cup blackberries, sugar and water in heavy medium saucepan. Bring to boil over medium-high heat, stirring constantly. Boil until mixture is reduced by half, stirring occasionally, about 8 minutes. Puree mixture in blender until smooth. Strain sauce into small bowl. Cool.
  • Make mousse:
  • Combine white chocolate and 1/4 cup water in top of double boiler set over simmering water. Stir until white chocolate melts and mixture is smooth. Remove top of double boiler from over water; cool 10 minutes.
  • Stir sour cream and lemon juice in large bowl to blend. Stir in melted chocolate mixture. Beat cream in another large bowl until stiff peaks form. Gently fold whipped cream into chocolate mixture in 3 additions. Cover and chill until mousse is set, about 2 hours.
  • Spoon white chocolate mousse into pastry bag fitted with medium star tip. Pipe half of mousse into 4 wineglasses, dividing equally. Spoon half of blackberry sauce over. Pipe remaining mousse over sauce, dividing equally. Drizzle remaining sauce over.
  • Garnish parfaits with additional blackberries and serve.

WHITE CHOCOLATE MOUSSE WITH BLACKBERRIES



White Chocolate Mousse with Blackberries image

Dark chocolate never goes out of fashion, but white chocolate was all the rage in the eighties. Foodies couldn't get enough, enjoying it in truffles, tarts and sumptuous ivory-colored mousses like this one.

Yield Makes 4 servings

Number Of Ingredients 9

1/2 cup whole milk
4 large egg yolks
3 tablespoons sugar
8 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
2 tablespoons Cointreau, Grand Marnier or other orange liqueur
1 cup chilled whipping cream
2 cups fresh blackberries
4 small fresh mint sprigs
Rolled wafer cookies (optional)

Steps:

  • Whisk milk, yolks and 2 tablespoons sugar in small metal bowl to blend. Set bowl over saucepan of simmering water. Whisk constantly until mixture thickens and thermometer registers 160°F, about 4 minutes. Remove from over water. Add white chocolate; whisk until melted and smooth. Refrigerate mixture until cool but not set, stirring occasionally, about 1 hour. Mix in 1 tablespoon liqueur.
  • Beat cream in large bowl to stiff peaks. Fold in white chocolate mixture.
  • Puree 3/4 cup berries with remaining 1 tablespoon sugar in processor. Strain into small bowl, pressing on solids. Mix in ‟ cup berries and remaining 1 tablespoon liqueur. Spoon berry mixture into 4 coupe dishes or balloon-shaped wineglasses. Gently spoon mousse over. Cover and refrigerate until mousse is softly set, about 3 hours. Top mousse with remaining berries. Garnish with mint sprigs. Serve with cookies, if desired.

GRAND MARNIER MOUSSE WITH BLACKBERRIES



Grand Marnier Mousse with Blackberries image

Provided by Susanna Foo

Categories     Liqueur     Milk/Cream     Chocolate     Dessert     Bake     Blackberry     Fall     Chill     Jam or Jelly     Bon Appétit     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 9

2 tablespoons plus 1/2 cup whole milk
1 teaspoon unflavored gelatin
7 large egg yolks
1/3 cup sugar
5 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
1/4 cup plus 2 tablespoons Grand Marnier
1 2/3 cups whipping cream
2 tablespoons orange marmalade
4 cups fresh blackberries

Steps:

  • Pour 2 tablespoons milk into small bowl. Sprinkle gelatin over and let soften 5 minutes. Whisk egg yolks and sugar in medium metal bowl to blend. Place over saucepan of simmering water (do not let bowl touch water). Whisk mixture over water until instant-read thermometer registers 160°F, about 3 minutes. Remove from heat. Add gelatin mixture to yolk mixture and whisk to dissolve gelatin.
  • Place white chocolate in large bowl. Bring remaining 1/2 cup milk to simmer in heavy small saucepan. Pour hot milk over chocolate and whisk until chocolate is melted and smooth. Fold egg yolk mixture into chocolate mixture and let cool to room temperature. Whisk in 1/4 cup Grand Marnier. Whip cream to soft peaks. Fold whipped cream into Grand Marnier mixture. Divide mousse among 8 wineglasses. Cover and chill overnight.
  • Whisk remaining 2 tablespoons Grand Marnier and orange marmalade in large bowl to blend. Add berries and toss gently to combine. Spoon blackberry topping over mousse in each glass and serve.

Tips:

  • For a richer mousse, use dark chocolate with a cocoa content of at least 70%.
  • Make sure the cream is very cold before whipping it. This will help it to whip up quickly and create a light and fluffy mousse.
  • Don't overbeat the whipped cream. Overbeaten cream will become grainy and lose its smooth texture.
  • If you don't have a double boiler, you can melt the chocolate in a heatproof bowl set over a saucepan of simmering water.
  • Be sure to let the mousse chill for at least 4 hours before serving. This will give it time to set and develop its full flavor.
  • When making the blackberry sauce, be sure to use fresh blackberries. Frozen blackberries will not work as well.
  • If you don't have any crème de cassis, you can use another type of berry liqueur, such as raspberry liqueur or blueberry liqueur.

Conclusion:

Chocolate mousse with blackberry sauce is a classic dessert that is both elegant and delicious. It is perfect for any special occasion, or simply as a treat to enjoy on a weekday night. With its rich chocolate flavor and tart blackberry sauce, this mousse is sure to please everyone at the table. So next time you are looking for a dessert that is both impressive and easy to make, give this chocolate mousse with blackberry sauce a try. You won't be disappointed!

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