Blackberry Mousse

I’ve created a light and airy blackberry mousse that balances bright berry flavor with velvety smoothness—perfect for an elegant dessert without heaviness.

Why You’ll Love This Recipe

I love how this mousse feels indulgent yet fresh. The pure blackberry flavor shines through, sweetened just enough and lifted by the mousse’s creamy, cloud-like texture. It’s elegant, easy to make, and always feels special.

Ingredients

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

• fresh or frozen blackberries (plus extra for garnish)

• granulated sugar

• water (for simple syrup)

• fresh lemon juice

• heavy cream, cold

• powdered sugar (for whipped cream)

• unflavored gelatin (or agar-agar for vegetarian option)

• cold water (for “blooming” gelatin)

Directions

1. I start by making a blackberry purée: I combine blackberries, sugar, lemon juice, and water in a saucepan, then simmer until the fruit breaks down. I strain the mixture to remove seeds, and chill the purée.

2. I “bloom” gelatin by sprinkling it over cold water, then gently heat the purée and whisk in the gelatin until fully dissolved. I let it cool to room temperature.

3. Separately, I whip cold heavy cream with powdered sugar until it holds soft peaks, then gently fold in the blackberry purée so it stays airy.

4. I spoon the mousse into individual serving glasses or ramekins, smooth the tops, and refrigerate for at least 2 hours until set.

5. Before serving, I garnish each mousse with fresh blackberries and a mint sprig if I’m feeling fancy.

Servings and timing

This recipe makes about 4–6 servings.

• Prep time: 20 minutes

• Chill time: At least 2 hours

• Total time: Around 2 hours 20 minutes (including chilling)

Variations

• Dairy-free: I substitute coconut cream and use agar-agar instead of gelatin; it’s still smooth and rich.

• Chocolate twist: I stir in a bit of melted dark chocolate or cocoa powder into the purée before folding.

• Herb infusion: I simmer the purée with a sprig of rosemary or thyme, then strain for a subtle herbal note.

• Citrus boost: I add orange or lime zest to the purée for added brightness and aroma.

storage/reheating

I store mousse in individual covered containers in the fridge for up to 3 days. I don’t recommend freezing—texture can suffer. When I’m ready to serve, I simply garnish fresh and enjoy cold.

FAQs

How do I know when the mousse is fully set?

I look for a gentle jiggle when I tap the container, and the surface should feel firm to the touch—it takes at least 2 hours in the fridge to reach that stage.

Can I use fresh gelatin sheets instead of powder?

Yes—I soften one sheet in cold water, squeeze out excess moisture, and stir it into the warm purée—it works just as well.

What can I do if the purée is too tart?

I taste it after simmering—if it’s too tart, I add a little more sugar or a small drizzle of honey before chilling.

Can I double the recipe?

Absolutely—I simply double all components and split across more glasses or a larger dish; setting time remains the same.

Is the mousse suitable for entertaining?

Yes—it’s a refined dessert I often prepare the day before. I garnish right before serving for an easy, impressive dish.

Conclusion

This blackberry mousse is light, flavorful, and elegant—a dessert that sings with fresh berry brightness yet feels luxurious. I love how easy it is to prepare ahead and how it always feels special, whether I’m serving it for guests or treating myself.