Blackberry Mousse

This blackberry mousse is light, airy, and full of sweet-tart berry flavor. Its vibrant purple color and creamy texture make it an elegant dessert that’s surprisingly easy to prepare. I love making it when I want something that feels special but doesn’t require a lot of fuss in the kitchen.

Why You’ll Love This Recipe

I love how this mousse strikes the perfect balance between tart blackberries and smooth cream. It’s refreshing yet indulgent, and it works beautifully for both casual dinners and special occasions. Since it can be made ahead of time, I can focus on other dishes when hosting while still serving an impressive dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh blackberries (plus extra for garnish)

• Granulated sugar

• Lemon juice

• Unflavored gelatin powder

• Cold water

• Heavy whipping cream

Directions

1. I start by blending the blackberries until smooth, then strain the puree to remove seeds if I want a silkier texture.

2. I place the puree in a saucepan with sugar and lemon juice, heating until the sugar dissolves.

3. In a small bowl, I sprinkle gelatin over cold water and let it sit for a few minutes to bloom.

4. I stir the bloomed gelatin into the warm blackberry mixture until fully dissolved.

5. I let the mixture cool to room temperature.

6. In a separate bowl, I whip the heavy cream until soft peaks form.

7. I gently fold the cooled blackberry mixture into the whipped cream until well combined.

8. I spoon the mousse into serving glasses and refrigerate for at least 2 hours, or until set.

Servings and timing

This recipe makes about 4 servings. It takes me around 15 minutes to prepare, plus at least 2 hours of chilling time.

Variations

I sometimes swirl in a little vanilla extract for extra depth of flavor. For a lighter version, I use whipped coconut cream instead of heavy cream. I’ve also layered the mousse with crushed cookies or cake for a parfait-style dessert.

storage/reheating

I store the mousse covered in the refrigerator for up to 3 days. I don’t freeze it because the texture can change once thawed.

FAQs

Can I use frozen blackberries?

Yes, I thaw them first and drain any excess liquid before blending.

Do I need to strain the puree?

It’s optional, but I like straining for a smoother, seed-free mousse.

Can I make this without gelatin?

Yes, I chill the mousse longer for a softer set, or use agar-agar as a vegetarian alternative.

Can I make it ahead of time?

Definitely, I often prepare it the day before serving.

How can I make it sweeter?

I adjust the sugar to taste or drizzle honey over the mousse before serving.

Conclusion

This blackberry mousse is one of my favorite fruity desserts because it’s light, beautiful, and bursting with fresh berry flavor. I love how easy it is to prepare while still looking elegant on the table, making it perfect for any occasion.