Ingredients
Equipment
Method
Step 1: Make the Blackberry Puree
- In a blender or food processor, blend 2 cups fresh blackberries with granulated sugar and lemon juice until smooth.
- Press the puree through a fine mesh sieve into a bowl to remove seeds. Set aside.
Step 2: Whip the Cream
- In a chilled bowl, beat heavy whipping cream with a hand mixer or stand mixer until soft peaks form.
- Add powdered sugar and vanilla extract, then continue whipping until medium peaks form (light and fluffy but holds its shape).
Step 3: Fold in Blackberry Puree
- Gently fold the strained blackberry puree into the whipped cream using a spatula.
- Be careful not to deflate the mousse; fold until fully combined and a light purple color is achieved.
Step 4: Chill & Serve
- Spoon or pipe the mousse into serving glasses or ramekins.
- Chill in the refrigerator for at least 1 hour to set and allow flavors to meld.
- Before serving, top with a dollop of whipped cream, fresh blackberries, and a mint leaf for garnish.
Notes
🧊 Storage & Reheating
Refrigerator:
Store covered in the fridge for up to 2 days. Best enjoyed fresh and chilled. Freezing:
Not recommended — texture changes upon thawing. Make-Ahead Tip:
You can prepare the mousse 1 day ahead and garnish before serving. 🥄 Variations Berry Medley Mousse: Mix in raspberries or blueberries with blackberries for a vibrant berry combo. Lemon Blackberry Mousse: Add extra lemon zest for a citrusy punch. Greek Yogurt Boost: Fold in ½ cup Greek yogurt for a tangier, protein-packed mousse. Chocolate Swirl: Drizzle melted dark chocolate on top for a decadent finish. Honey-Sweetened Version: Substitute granulated sugar with honey for a floral sweetness. Vegan Version: Use coconut cream in place of heavy cream and maple syrup for sweetening. Mini Mousse Cups: Serve in shot glasses for elegant party bites. Frozen Blackberry Mousse Bars: Freeze in silicone molds for icy treats. Mint-Infused: Blend fresh mint into the blackberry puree for a refreshing twist. Oreo Crust Base: Layer mousse over a crushed Oreo cookie base for a mousse cup dessert. ❓ 10 FAQs Can I use frozen blackberries?
Yes! Thaw completely and drain excess liquid before blending. Is gelatin necessary for mousse?
Not for this recipe — whipped cream provides all the structure. Can I make this ahead of time?
Yes, up to 24 hours in advance. Add garnishes just before serving. Can I reduce the sugar?
Absolutely — adjust to your sweetness preference. Can I skip the sieve step?
It’s recommended to remove seeds for a smooth texture, but you can skip if you don’t mind a rustic, seedy mousse. What kind of mint is best for garnish?
Fresh spearmint or peppermint works beautifully. How do I prevent the mousse from being too runny?
Whip cream to medium peaks and fold gently to keep it airy and stable. Can I add a crunchy element?
Yes — sprinkle granola, cookie crumbs, or crushed nuts on top. Is this recipe gluten-free?
Naturally gluten-free — just ensure no cross-contamination in toppings. How can I make it more tart?
Add extra lemon juice or a small pinch of citric acid for a tangy pop. 🏁 Conclusion This Fresh Blackberry Mousse is an effortlessly elegant dessert that feels light, refreshing, and perfect for summer (or any time you want a fruity treat). With no pork gelatin, no alcohol, and only wholesome ingredients, it’s a dessert you’ll want to whip up for gatherings, date nights, or just to treat yourself to something luxurious. The balance of sweet, tangy, and creamy is everything you love in a mousse — but simplified for easy home cooking.
Store covered in the fridge for up to 2 days. Best enjoyed fresh and chilled. Freezing:
Not recommended — texture changes upon thawing. Make-Ahead Tip:
You can prepare the mousse 1 day ahead and garnish before serving. 🥄 Variations Berry Medley Mousse: Mix in raspberries or blueberries with blackberries for a vibrant berry combo. Lemon Blackberry Mousse: Add extra lemon zest for a citrusy punch. Greek Yogurt Boost: Fold in ½ cup Greek yogurt for a tangier, protein-packed mousse. Chocolate Swirl: Drizzle melted dark chocolate on top for a decadent finish. Honey-Sweetened Version: Substitute granulated sugar with honey for a floral sweetness. Vegan Version: Use coconut cream in place of heavy cream and maple syrup for sweetening. Mini Mousse Cups: Serve in shot glasses for elegant party bites. Frozen Blackberry Mousse Bars: Freeze in silicone molds for icy treats. Mint-Infused: Blend fresh mint into the blackberry puree for a refreshing twist. Oreo Crust Base: Layer mousse over a crushed Oreo cookie base for a mousse cup dessert. ❓ 10 FAQs Can I use frozen blackberries?
Yes! Thaw completely and drain excess liquid before blending. Is gelatin necessary for mousse?
Not for this recipe — whipped cream provides all the structure. Can I make this ahead of time?
Yes, up to 24 hours in advance. Add garnishes just before serving. Can I reduce the sugar?
Absolutely — adjust to your sweetness preference. Can I skip the sieve step?
It’s recommended to remove seeds for a smooth texture, but you can skip if you don’t mind a rustic, seedy mousse. What kind of mint is best for garnish?
Fresh spearmint or peppermint works beautifully. How do I prevent the mousse from being too runny?
Whip cream to medium peaks and fold gently to keep it airy and stable. Can I add a crunchy element?
Yes — sprinkle granola, cookie crumbs, or crushed nuts on top. Is this recipe gluten-free?
Naturally gluten-free — just ensure no cross-contamination in toppings. How can I make it more tart?
Add extra lemon juice or a small pinch of citric acid for a tangy pop. 🏁 Conclusion This Fresh Blackberry Mousse is an effortlessly elegant dessert that feels light, refreshing, and perfect for summer (or any time you want a fruity treat). With no pork gelatin, no alcohol, and only wholesome ingredients, it’s a dessert you’ll want to whip up for gatherings, date nights, or just to treat yourself to something luxurious. The balance of sweet, tangy, and creamy is everything you love in a mousse — but simplified for easy home cooking.