Blackberry Mousse a light, fluffy dessert featuring fresh blackberries blended with cream for a sweet, tangy treat. This mousse is perfect for summer gatherings or as a refreshing finish to any meal.
Ingredients
1 ½ cups fresh blackberries
1 tablespoon lemon juice
1 tablespoon honey or sweetener of choice
1 cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a blender or food processor, I combine the blackberries, lemon juice, and honey. I blend until smooth.
Then, I strain the mixture through a fine-mesh sieve to remove the seeds, collecting the puree in a bowl.
In a separate large mixing bowl, I beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Gently, I fold the blackberry puree into the whipped cream, ensuring it's well incorporated.
I spoon the mousse into serving dishes and refrigerate it for at least 2 hours, or until set.
Before serving, I garnish with extra blackberries or a dollop of whipped cream for that extra touch.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 2 hours 10 minutes
Servings: 4 servings
Variations
Berry Mix: I can swap out the blackberries for other berries like raspberries, strawberries, or blueberries to suit my taste or what's in season.
Sweetener Swap: If I prefer a sugar-free version, I can replace the honey with a low-calorie sweetener, like stevia or erythritol.
Add a Crunch: For a little texture, I like adding crushed graham crackers or nuts on top before serving.
Storage/Reheating
Storage: I store the mousse in an airtight container in the refrigerator for up to 3 days. The mousse stays wonderfully light and fluffy, making it perfect for make-ahead desserts.
Reheating: Since this mousse is served chilled, there’s no need to reheat it. I simply pull it out of the fridge when it’s time to serve.
FAQs
Can I use frozen blackberries instead of fresh ones?
Yes, I can use frozen blackberries! Just make sure to thaw them and drain any excess liquid before blending them with the other ingredients.
How can I make the mousse dairy-free?
I can substitute the heavy cream with coconut cream or a dairy-free whipping cream alternative. It will give the mousse a slightly different flavor but still be delicious.
Can I add more sweetness to the mousse?
Absolutely! If I prefer a sweeter mousse, I can add a little more honey or powdered sugar to the whipped cream until it reaches my desired sweetness.
Is it necessary to strain the blackberry puree?
Straining the blackberry puree helps remove the seeds, giving the mousse a smoother texture. However, if I don’t mind the seeds, I can skip this step.
Can I make the mousse the night before?
Yes! I can easily make the mousse the night before and let it chill in the refrigerator overnight. This allows the flavors to meld even more, and it saves me time on the day I want to serve it.
Conclusion
This blackberry mousse is a simple yet sophisticated dessert that’s perfect for any occasion. Whether I’m looking for a refreshing summer treat or a light finish to a heavy meal, this mousse fits the bill. The combination of creamy whipped cream and sweet, tangy blackberries is sure to impress, and its ease of preparation makes it an ideal go-to recipe for busy days. I know I’ll be making this again and again.
Recipe:
Blackberry Mousse
- Total Time: 2 hours 10 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A light, fluffy dessert featuring fresh blackberries blended with cream for a sweet, tangy treat. Perfect for summer gatherings or as a refreshing finish to any meal.
Ingredients
1 ½ cups fresh blackberries
1 tablespoon lemon juice
1 tablespoon honey or sweetener of choice
1 cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
Instructions
- In a blender or food processor, combine the blackberries, lemon juice, and honey. Blend until smooth.
- Strain the mixture through a fine-mesh sieve to remove the seeds, collecting the puree in a bowl.
- In a separate large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Gently fold the blackberry puree into the whipped cream, ensuring it's well incorporated.
- Spoon the mousse into serving dishes and refrigerate for at least 2 hours, or until set.
- Before serving, garnish with extra blackberries or a dollop of whipped cream.
Notes
If using frozen blackberries, thaw and drain any excess liquid before blending.
For a dairy-free version, substitute heavy cream with coconut cream or a dairy-free whipping cream alternative.
If you prefer a sweeter mousse, adjust the sweetness by adding more honey or powdered sugar to taste.
Straining the blackberry puree removes seeds, but you can skip this step if preferred.
This mousse can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 17g
- Sodium: 20mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 50mg
