Elegant yet approachable, this Blackberry Mousse is the perfect finale to any meal. Made with fresh blackberries, just a bit of sugar and lemon juice, then gently folded into whipped cream, it delivers a silky, tender texture and bright berry flavor in every spoonful. This dessert is chilled to set, making it ideal for warm evenings, dinner parties, or whenever you crave a light, homemade delight.
Blackberries were my mother’s secret weapon for summer desserts—jam, crisps, preserves. One summer evening, I challenged myself to create something lighter. The result was this blueberry‑colored mousse that felt like capturing summer in a glass. From the first taste, I knew I’d perfected a summer dessert that looks special but is surprisingly simple to prepare.
Why You’ll Love This Mousse
- Ultra-light texture: Whipped cream folded into intense blackberry puree—airy yet rich
- Naturally fruity with balanced sweetness: Granulated and powdered sugar just tame the tang
- No baking required: Chill‑set and ready in under 3 hours total
- Elegant enough for company: Served in dessert glasses or jars, it’s instantly impressive
- Season-flexible: Use fresh blackberries in summer or frozen during any other season
Ingredients (Makes 4 Servings)
For the Mousse Base
- 2 cups (300 g) fresh blackberries (plus extra for garnish)
- ¼ cup (50 g) granulated sugar
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
For the Whipped Cream
- 1 cup (240 ml) heavy whipping cream, cold
- ¼ cup (30 g) powdered sugar
- ½ tsp vanilla extract (if desired for extra aroma)
Optional Garnish
- Fresh blackberries
- Whipped cream
- Fresh mint leaves
Equipment You’ll Need
- Small saucepan
- Fine-mesh strainer
- Mixing bowls (large & small)
- Electric mixer or hand whisk
- Dessert glasses or ramekins for serving
- Plastic wrap (for chilling)
Step‑by‑Step Instructions
1. Create the Blackberry Puree
Place blackberries, sugar, and lemon juice into a small saucepan over medium heat. Stir occasionally as the berries soften and release their juices—about 5 to 7 minutes. Taste and adjust lemon or sugar as desired. Then strain through a fine-mesh sieve into a clean bowl, pressing with a spatula to extract all juice and discard seeds. Let cool completely to room temperature.
2. Whip the Cream
Chill your mixing bowl if possible. Using a cold whisk, beat the heavy cream with powdered sugar and vanilla extract on medium-high speed until stiff peaks form (when you lift the whisk, the cream holds its shape firmly). Chilling ensures better volume and structure.
3. Fold the Mousse
Use a spatula to gently fold the cooled blackberry puree into about two-thirds of the whipped cream. Once mostly combined, fold in the rest to maintain a marbled, airy texture. Avoid over-mixing—stop when it’s light and uniform.
4. Assemble and Chill
Spoon or pipe the mousse into four dessert cups or ramekins. Smooth the tops with a spatula or offset knife. Cover each receptacle with plastic wrap and refrigerate for at least 2 hours, allowing the mousse to set and flavor to meld.
5. Add Garnish & Serve
When ready to serve, top each cup with fresh blackberries, a swirl of whipped cream, and a sprig of mint if desired. The garnishes add color, contrast, and fresh bite.
Expert Tips & Variations
- Frozen blackberries work well: Thaw before cooking, then strain as usual.
- Adjust sweetness: Taste the warm puree before chilling—add more sugar only if needed.
- Add splash of liqueur: A teaspoon of Chambord or Kirsch folded into the puree elevates the flavor.
- Lighten the cream: For a slightly lighter version, substitute half the cream with Greek yogurt or mascarpone.
- Flavor swaps: Try raspberries or a mixed berry puree instead of blackberries.
- Portion control: Use small shot glasses or mini mason jars for smaller servings or tasting menus.
Serving Suggestions
- Start a summer dinner on a light note with this mousse as the finale
- Serve at brunch: pairs beautifully with lemon tarts, scones, or fruit salad
- Gift in jars: Pour into small clear jars, secure lid, and tie ribbon to deliver as edible gifts
- Make a dessert platter: Arrange these cups with shortbread, mini tarts, or biscotti
Frequently Asked Questions
Can I make this ahead?
Yes—this mousse holds well for up to 24 hours in the fridge. If garnished early, add mint or cream just before serving to maintain freshness.
What if the mousse isn’t setting?
Ensure the blackberry puree is fully cooled before folding into the whipped cream. Warm puree can deflate the whipped cream and prevent firm texture.
How to reduce calories?
Substitute half‑and‑half for cream and use a sugar substitute in the puree. The flavor remains rich while cutting calories.
Why chill the bowl before whipping cream?
Cold conditions help heavy cream whip faster and stay stable—especially important in warm kitchens.
Final Thoughts
This Blackberry Mousse is proof that desserts don’t have to be complicated to feel sophisticated. It’s simple to make, visually beautiful, and offers that perfect harmony of creamy and fruity in a spoonful. Whether you’re baking for a crowd or treating yourself, this dessert brings fresh flavor, elegance, and a touch of nostalgia to the table.
Make it once, and you’ll discover how easy it is to impress without stress. Let it chill, top it just before serving, and watch how everyone swoons over the bright blackberry taste and silky cream. That’s the power of a thoughtfully made no‑bake dessert.
The Goods
Blackberry Mousse
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Recipes
For the Mousse Base
- 2 cups 300 g fresh blackberries (plus extra for garnish)
- ¼ cup 50 g granulated sugar
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
For the Whipped Cream
- 1 cup 240 ml heavy whipping cream, cold
- ¼ cup 30 g powdered sugar
- ½ tsp vanilla extract if desired for extra aroma
Optional Garnish
- Fresh blackberries
- Whipped cream
- Fresh mint leaves
Instructions
Create the Blackberry Puree
- Place blackberries, sugar, and lemon juice into a small saucepan over medium heat. Stir occasionally as the berries soften and release their juices—about 5 to 7 minutes. Taste and adjust lemon or sugar as desired. Then strain through a fine-mesh sieve into a clean bowl, pressing with a spatula to extract all juice and discard seeds. Let cool completely to room temperature.
Whip the Cream
- Chill your mixing bowl if possible. Using a cold whisk, beat the heavy cream with powdered sugar and vanilla extract on medium-high speed until stiff peaks form (when you lift the whisk, the cream holds its shape firmly). Chilling ensures better volume and structure.
Fold the Mousse
- Use a spatula to gently fold the cooled blackberry puree into about two-thirds of the whipped cream. Once mostly combined, fold in the rest to maintain a marbled, airy texture. Avoid over-mixing—stop when it’s light and uniform.
Assemble and Chill
- Spoon or pipe the mousse into four dessert cups or ramekins. Smooth the tops with a spatula or offset knife. Cover each receptacle with plastic wrap and refrigerate for at least 2 hours, allowing the mousse to set and flavor to meld.
Add Garnish & Serve
- When ready to serve, top each cup with fresh blackberries, a swirl of whipped cream, and a sprig of mint if desired. The garnishes add color, contrast, and fresh bite.
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