Blackberry Mousse

Ingredients

• 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 or vanilla bean paste (4g)
• 1/8 tsp fine salt

Instructions

1. 1

   --- Blackberry Mousse ---

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   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.

9. 9

   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.