Blackberries always remind me of carefree summer afternoons spent picking berries with my grandmother. Their deep purple color and sweet, tangy flavor made them one of her favorites for transforming simple desserts into something truly elegant. Inspired by those memories, this Blackberry Mousse is a light, airy, and beautifully creamy dessert that feels both refined and easygoing.
Whether you serve it on a warm summer night or as a refreshing treat in the colder months, this Blackberry Mousse is a show-stopping yet simple dessert that takes minimal effort and delivers maximum flavor.
Why You’ll Love This Blackberry Mousse
- Fresh, bright blackberry flavor
- Light, creamy, and perfectly sweet
- Simple, no-fuss preparation
- Great for summer garden parties or cozy winter gatherings
- Naturally gluten-free
Ingredients
For the Mousse
- 2 cups (300g) fresh blackberries, plus extra for garnish
- 1/4 cup (50g) granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup (240ml) cold heavy whipping cream
- 1/4 cup (30g) powdered sugar
For Garnish (optional)
- Fresh blackberries
- Whipped cream
- Fresh mint leaves
How to Make Blackberry Mousse
Step 1: Prepare the Blackberry Puree
- In a small saucepan, combine the fresh blackberries, granulated sugar, and lemon juice.
- Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the blackberries soften and release their juices.
- Remove from heat and press the mixture through a fine-mesh strainer, using the back of a spoon to extract as much puree as possible. Discard the seeds.
- Allow the blackberry puree to cool to room temperature.
Step 2: Whip the Cream
- In a large mixing bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract.
- Whip with an electric mixer until stiff peaks form. Be careful not to overwhip.
Step 3: Combine the Mousse
- Gently fold the cooled blackberry puree into the whipped cream.
- Work slowly to preserve the airy, fluffy texture.
Step 4: Assemble
- Spoon or pipe the mousse into dessert cups, glasses, or small bowls.
- Smooth the tops for an elegant presentation.
Step 5: Chill and Serve
- Refrigerate the mousse for at least 2 hours to allow it to fully set.
- When ready to serve, garnish with fresh blackberries, a swirl of whipped cream, and mint leaves if desired.
Tips for Success
- Use fresh, ripe blackberries for the best color and flavor.
- If you prefer a smoother mousse, puree the berries before cooking them.
- Chill your mixing bowl and beaters before whipping the cream to help it form stiff peaks quickly.
- Gently fold in the puree to maintain the mousse’s lightness.
Variations
- Replace blackberries with raspberries or a mix of berries for a different twist.
- Add a tablespoon of crème de cassis to the blackberry puree for a grown-up flavor.
- Layer the mousse with crushed graham crackers for a parfait-style dessert.
Storage and Make-Ahead
- Refrigerator: Store the mousse covered in the fridge for up to 2 days.
- Make-Ahead: You can prepare the puree and whip the cream separately ahead of time, then fold together and chill before serving.
Frequently Asked Questions
Can I use frozen blackberries?
Yes, but thaw them completely and drain excess liquid before cooking them down.
Do I have to strain the puree?
It is strongly recommended to strain out the seeds for the smoothest, creamiest mousse.
Can I make this dairy-free?
You can try using coconut cream, though the texture and flavor may change slightly.
How can I make this sweeter?
Taste the puree before folding it into the cream, and add a little more powdered sugar if needed.
Serving Suggestions
- Serve with crisp shortbread cookies on the side
- Garnish with a sprig of fresh mint for a bright contrast
- Top with chocolate curls or a dusting of cocoa powder for a more decadent finish
Share Your Experience
If you try this Blackberry Mousse, I would love to know how it turned out. Share your thoughts in the comments or post your photos online to inspire other home bakers.
Blackberry Mousse
Ingredients
For the Mousse
- 2 cups 300g fresh blackberries, plus extra for garnish
- 1/4 cup 50g granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup 240ml cold heavy whipping cream
- 1/4 cup 30g powdered sugar
For Garnish (optional)
- Fresh blackberries
- Whipped cream
- Fresh mint leaves
Instructions
Step 1: Prepare the Blackberry Puree
- In a small saucepan, combine the fresh blackberries, granulated sugar, and lemon juice.
- Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the blackberries soften and release their juices.
- Remove from heat and press the mixture through a fine-mesh strainer, using the back of a spoon to extract as much puree as possible. Discard the seeds.
- Allow the blackberry puree to cool to room temperature.
Step 2: Whip the Cream
- In a large mixing bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract.
- Whip with an electric mixer until stiff peaks form. Be careful not to overwhip.
Step 3: Combine the Mousse
- Gently fold the cooled blackberry puree into the whipped cream.
- Work slowly to preserve the airy, fluffy texture.
Step 4: Assemble
- Spoon or pipe the mousse into dessert cups, glasses, or small bowls.
- Smooth the tops for an elegant presentation.
Step 5: Chill and Serve
- Refrigerate the mousse for at least 2 hours to allow it to fully set.
- When ready to serve, garnish with fresh blackberries, a swirl of whipped cream, and mint leaves if desired.
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