White Chocolate Mousse With Blackberries Recipes

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WHITE CHOCOLATE MOUSSE



White Chocolate Mousse image

Provided by Claire Robinson

Categories     dessert

Time 1h25m

Yield 4 servings

Number Of Ingredients 6

7 ounces white chocolate, chopped into very small pieces
2 egg yolks
2 tablespoons sugar
1/4 cup heavy cream, plus 1 cup
12 fresh blackberries, for garnish
Mint sprigs, for garnish, optional

Steps:

  • In a large glass bowl, place the chopped white chocolate and set aside.
  • Add the egg yolks and sugar to a small bowl and whisk until pale in color.
  • In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.
  • Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.
  • In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.
  • Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.
  • Garnish each serving with 3 blackberries and a sprig of mint, if using.

BILL GRANGER'S WHITE CHOCOLATE MOUSSE (WITH BLACKBERRIES)



Bill Granger's White Chocolate Mousse (With Blackberries) image

This is a variation on Bill Granger's white chocolate mousse. It is so easy and looks very impressive. This is my go-to chocolate mousse. I have used dark chocolate and milk chocolate, and it has turned out beautifully. If you don't have blackberries, don't worry. Most berries or any tart-ish fruit pair quite well with this. The original recipe used fresh passionfruit.

Provided by Lee_tah

Categories     Dessert

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

9 ounces white chocolate
1/3 cup milk
1 teaspoon vanilla
3 eggs, seperated
1 pinch salt
1 1/2 cups cream
2 cups fresh blackberries

Steps:

  • Place the chocolate, milk and vanilla together in a bowl. Pop in the microwave for 20 seconds. Stir then heat for another 20 seconds. You may need to do this 3 times. A heat-proof glass bowl works well.
  • Heat the mix until the chocolate is just melted. Be sure to stir as it heats.
  • Once the chocolate is nearly melted, set aside and allow to cool for about 5 minutes.
  • Whisk in the egg yolks and salt.
  • In a seperate bowl, whip the cream to soft peaks. Fold the cream into the chocolate mixture in thirds, being careful not to overmix.
  • Next beat the egg whites until peaks form. (I beat the egg whites first and set them aside then whip the cream. saves washing). Fold this into the chocolate mixture as well.
  • Spoon into pretty teacup or ramikins, about 3/4 full. This leaves room for the fruit you will add later.
  • You can eat this right away. But I prefer it to let it firm up for at least 3 hours in the fridge.
  • Just before serving, top the mousses with the fresh fruit, and enjoy!

Nutrition Facts : Calories 470.6, Fat 35.2, SaturatedFat 20.9, Cholesterol 170.1, Sodium 127.1, Carbohydrate 32.5, Fiber 2.6, Sugar 27.7, Protein 8

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.

WHITE CHOCOLATE MOUSSE WITH BERRIES



White Chocolate Mousse With Berries image

Although a real mousse, this recipe uses egg yolks instead of whites, and no gelatin. Make this in transparent dessert cups or stemware to "show off" the layers. If you can get candies flowers (hibiscus, rose, etc.) add one to each cup as a garnish just before serving. Preparation time does not include chilling.

Provided by oc2961

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

17 1/2 ounces white chocolate
3 cups heavy whipping cream
3 egg yolks
1 cup mixed berry
6 tablespoons powdered sugar
1 tablespoon creme de cassis
8 ounces ladyfingers
lukewarm strong coffee

Steps:

  • Mix berries with powdered sugar and Creme de Cassis. Let stand while you prepare the rest of the dessert.
  • Bring 1 cup of heavy whipping cream to a boil.
  • Turn off heat, and add white chocolate to cream. Carefully stir until chocolate is completely melted.
  • When chocolate-cream mixture cools to room temperature, add egg yolks and beat briskly.
  • Whip the remaining 2 cups of cream, and fold into chocolate mixture.
  • Dip the Lady Fingers in the lukewarm coffee.
  • Prepare the dessert cups: place a layer of soaked lady fingers.
  • Spoon on top a layer of mixed berries. Use only the berries, without the accumulated liquid. Save the liquid for later.
  • Top with a layer of white chocolate mousse.
  • Refrigerate for at least 4-5 hours.
  • Just before serving, drizzle on top a little of the berry mixture liquid.

Nutrition Facts : Calories 545.8, Fat 38.1, SaturatedFat 22.8, Cholesterol 204, Sodium 90.3, Carbohydrate 46.7, Fiber 0.6, Sugar 33.2, Protein 6.6

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.

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