White chocolate mousse with blackberry swirl

Round off your meal in style with Bill Granger's simple but delectable dessert, pairing white chocolate with fresh blackberries
By Bill Granger
White chocolate mousse with blackberry swirl
  • Rating:
  • Serves: 6
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes plus 3-4 hrs chilling
  • Effort: easy



  • 250 g good quality white chocolate, chopped
  • 80 ml milk
  • 1 tsp natural vanilla extract
  • 3 eggs, separated
  • 375 ml double cream
  • 250 g blackberries

Tips and Suggestions

Please note that this recipe contains raw eggs.


1. Place the white chocolate, milk and vanilla in a heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water.

2. Heat until the chocolate is just melted, stirring regularly. Allow to cool for 5 minutes. Add the egg yolks, beating well after each addition.

3. Whip the cream in a bowl until soft peaks form then fold through the chocolate mixture until just combined.

4. Whisk the egg whites in a large, dry, clean stainless steel bowl until soft peaks form.

5. Using a large metal spoon, fold through the chocolate mixture in two batches.

6. Divide the mousse between six 250ml serving dishes.

7. Using a fork, crush the blackberries in a separate bowl, then swirl over the top of the mousse. Cover and chill for 3-4 hours or until set.

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