I make this Blackberry Mousse when I want an elegant, fruit‑forward dessert that’s airy, creamy, and bursting with fresh berry flavor. It’s surprisingly simple and perfect for warm days or final touches at dinner.
Why I’ll Love This Recipe
I love this recipe because the blackberry purée is gently sweetened and deep in flavor, then lightened with whipped cream so the mousse stays fluffy yet rich. Using real fruit ensures natural color and brightness—and folding gently keeps that cloud‑like texture intact.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fresh or frozen blackberries
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Granulated sugar
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Unflavored gelatin (or powdered agar for vegan versions)
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Water
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Heavy whipping cream
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Vanilla extract (optional)
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Pinch of salt
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Optional: lemon juice to brighten flavor
directions
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I puree blackberries and heat with sugar (and lemon juice, if using) until bubbling gently—this releases the juices and melds flavors.
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I bloom the gelatin in cold water, then stir it into the warm fruit mixture until fully dissolved. I let the mixture cool to room temperature, about 20 minutes.
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I whip chilled heavy cream with vanilla and a pinch of salt to stiff peaks in a cold bowl for best volume.
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I gently fold the cooled blackberry purée into half the whipped cream, then fold in the rest until uniformly swirled—careful not to overmix or deflate the mousse.
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I spoon the mousse into cups or ramekins and chill in the fridge for at least 2–4 hours until fully set. Serve chilled, optionally garnished with fresh blackberries or mint.
Servings and timing
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Serves: about 6 portions (4 oz or ramekin-sized)
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Prep time: ~15–20 minutes
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Chill time: ~2–4 hours (or overnight for best texture)
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Total time: ~2½–3 hours
Variations
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I’ve used seedless jam and stirred it into melted white chocolate ganache before folding in whipped cream—no gelatin needed, and the mousse is even silkier.
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For a vegan version, I replace gelatin with agar powder dissolved in water, and use coconut-based whipping cream and yogurt as a base. It sets nicely in about 1 hour.
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I sometimes add lemon or lime zest for brightness, or swirl in whole berries for a speckled texture.
storage/reheating
I store the mousse chilled in the fridge, covered, for up to 2–3 days. It holds its airy texture well but may slowly lose height over time. I don’t freeze mousse—it can break or become icy. If it softens too much, I give each portion a gentle stir before serving.
FAQs
Can I skip gelatin and use only whipped cream?
Yes—using melted white chocolate or stabilized whipped cream can eliminate the need for gelatin. That method gives a rich, whipped mousse that sets well in the fridge .
Why is my mousse weeping or watery?
Usually because the gelatin wasn’t fully dissolved or the mixture was too warm when folded into the whipped cream. Ensuring full bloom and proper cooling before folding helps avoid weeping.
Can I use frozen blackberries?
Absolutely—I’ve used frozen berries with great results. Just thaw and drain slightly before pureeing. It works well year-round.
How do I prevent seeds in the mousse?
I strain the purée through a fine mesh sieve to catch seeds; though I don’t mind a few for texture, seeds can be removed entirely if preferred.
Can I make this ahead for a party?
Yes—I often prepare the mousse a day ahead and chill it until serving. Then I garnish right before guests arrive for best presentation and texture.
Conclusion
I turn to this Blackberry Mousse when I want a dessert that feels sophisticated but is effortless to make. With its vibrant color, creamy texture, and fresh berry essence, it hits the perfect balance of flavor and elegance—ideal for summer evenings, dinner parties, or a light fruity finish any time.
Print
Blackberry Mousse
- Total Time: approx. 2 h 15 min
- Yield: 4 servings
Description
A silky, airy mousse showcasing the vibrant tart‑sweet essence of blackberries—refreshing, elegant, and perfect for warm‑weather dessert indulgence.
Ingredients
2 cups fresh or frozen blackberries (about 300 g)
½ cup granulated sugar
1 Tbsp fresh lemon or lime juice
2 ¼ tsp powdered gelatin (about 1 packet)
3 Tbsp cold water (to bloom gelatin)
1 ½ cups (360 mL) heavy whipping cream, chilled
½ tsp vanilla extract
Instructions
In a blender or food processor, purée the blackberries until smooth. Strain through a fine mesh sieve to remove seeds and collect about 1 cup of berry purée. Discard seeds.
In a small bowl, sprinkle gelatin over cold water and let bloom for a few minutes until softened. Then stir into saucepan.
In a medium saucepan, heat the blackberry purée, sugar, and lemon or lime juice over medium heat, stirring often, until small bubbles form at the edges and sugar dissolves (~5–7 minutes). Add the softened gelatin and stir until completely dissolved (~1 min). Remove from heat and let cool for about 20 min to room temperature.
While the blackberry mixture cools, whip the chilled heavy cream with vanilla extract until soft peaks form.
Gently fold half of the cooled blackberry gelatin mixture into the whipped cream to lighten it, then fold in the remainder, taking care to preserve the mousse’s airiness.
Spoon the mousse into individual serving glasses or ramekins. Chill in the refrigerator for at least 2–3 hours or until set (overnight works well too).
- Prep Time: 15 minutes
- Chill Time:: 2–3 hours
- Category: Dessert
