Chocolate Mousse with Blackberry Compote

The holidays are over and my sweet tooth is in withdrawal.  This light as air chocolate mousse combined with the rich blackberry compote is the perfect amount of sweet and tangy.

You can swap the blackberries for raspberries or a combination of your favorite berries.  Blackberries are one of my favorites, specially during the winter months.

I made this dessert from the cream cheese I had left over from the holidays.  It is extremely quick to put together and sets in about 20 minutes in the fridge.

The individual cups make a fun presentation but you can also assemble the dessert in one large serving bowl.  It’s a go-to last-minute dessert for unexpected guests popping over or a sugar craving that needs to satisfied immediately!

This recipe makes 6-8 servings.

Ingredients you will need:


Chocolate Mousse:

2 (8oz) packages of cream cheese, softened

2 cups sugar (icing sugar or white sugar)

2 ½ tsp vanilla extract

½ cup unsweetened cocoa powder

3 cups heavy cream


Blackberry Compote:

2 cups blackberries, reserve 1 cup

zest and juice of 1 lemon

4 tbsp sugar

1 tbsp cornstarch

Using an electric mixer combine cream cheese, sugar and vanilla in a mixing bowl.  Once you have incorporated air into cream cheese it will appear fluffy. It is now ready for the cocoa powder to be mixed in. Once all the ingredients are combined set the bowl aside.

In a new bowl whisk the heavy cream until you form soft peaks.  Pour half of the whip cream into the cream cheese mixture and gently fold until it is blended.  Now fold in the remaining whip cream. Make sure you don’t stir or mix the mousse. Gently fold the mixture until it is combined so you can retain as much of the air in the mousse as possible.  Set it aside and start on the raspberry compote.

For the blackberry compote combine 1 cup of blackberries, sugar, lemon juice and zest over medium heat. When it starts to simmer add the cornstarch while stirring continuously.

When the sauce is at your desired consistency, take it off the heat and fold in the remaining 1 cup of black berries.  Pour it into a bowl and let it cool down.

Once the blackberry sauce has cooled down, you can start to assemble your mousse.  I like to eat mine in individual cups but you can also assemble the mousse in one large bowl. Alternate layers of mousse and blackberry sauce and refrigerate for 20 minutes.  Once it sets you can garnish with a sprinkle of cocoa powder or icing sugar.

Let me know how it turns out in the comments below. Enjoy!

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