Some desserts are simply made for memories. Blackberry mousse is one of those sweet treats that always brings back scenes of warm summer afternoons, hands stained purple from picking berries off the brambles, and the tart-sweet taste of blackberries straight from the bush. There’s something so nostalgic about this dish—it’s light, luscious, and bursting with berry flavor. Whether you’re serving it at a dinner party, a garden picnic, or just treating yourself to something special, blackberry mousse feels fancy without being fussy.

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In many parts of the world, blackberries are considered nature’s little gems—wild, a bit rebellious, and packed with flavor. This mousse captures their essence perfectly. It’s the kind of dessert that feels indulgent, but it’s also refreshing, making it perfect for late spring and summer when berries are at their peak.

At my grandmother’s house, we always made mousse when we had more fruit than we knew what to do with. She didn’t believe in wasting anything, and mousse was her elegant solution. Whipped to airy perfection and lightly sweetened, it was our reward after a long day of berry-picking. I still remember those days with a smile—and this recipe brings all of that nostalgia back with just a few simple steps.

Why You’ll Love This Recipe:

Elegant yet simple – Looks impressive, but it’s surprisingly easy to make.
Light and airy – Perfect for warmer days or as a refreshing end to a rich meal.
Naturally fruity – The tartness of the blackberries balances beautifully with the creamy base.
Make-ahead friendly – Great for prepping the day before a gathering.
Customizable – Add a biscuit base, swirl in some chocolate, or top with fresh fruit.

INGREDIENTS YOU’LL NEED:

250g blackberries (fresh or thawed from frozen)
100g caster sugar
1 tbsp lemon juice
300ml double cream
2 egg whites
1½ tsp powdered gelatin
2 tbsp cold water

HOW TO MAKE BLACKBERRY MOUSSE:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prepare the blackberry purée
Start by gently heating the blackberries with the sugar and lemon juice in a saucepan over medium heat. Stir occasionally, just until the berries soften and start to release their juices—this usually takes about 5–7 minutes. The kitchen will start to smell like a warm berry jam—absolutely irresistible.

Step 2: Strain and cool
Once softened, pass the berry mixture through a fine sieve into a bowl to remove the seeds. Press down with a spoon to get all the juicy goodness. Let the purée cool while you prepare the rest of the mousse.

Step 3: Bloom the gelatin
In a small bowl, sprinkle the gelatin over cold water and let it sit for 5 minutes. This allows it to “bloom” and soften. Then, gently heat it (you can use a microwave or a small pan) until fully dissolved, but don’t let it boil.

Step 4: Combine and chill
Stir the dissolved gelatin into the cooled blackberry purée. Set aside for a few minutes while you whip the cream.

Step 5: Whip the cream
In a large mixing bowl, whip the double cream until it forms soft peaks. You want it fluffy but not stiff—it should still have a little give.

Step 6: Fold in the purée
Gently fold the blackberry purée into the whipped cream, using a spatula and a light hand to keep the mixture airy.

Step 7: Whisk the egg whites
In a separate bowl, whisk the egg whites until they form stiff peaks. This is what really gives the mousse its cloud-like texture.

Step 8: Bring it all together
Carefully fold the egg whites into the blackberry mixture in two stages, keeping everything light and fluffy.

Step 9: Chill and set
Spoon the mixture into serving glasses or bowls and chill in the fridge for at least 4 hours, or until set. The mousse will firm up beautifully and take on a silky texture.

HELPFUL TIPS:

Use fresh blackberries when possible, especially in summer—they’re juicier and have a deeper flavor.
Don’t over-whip the cream or egg whites. The goal is soft peaks for the cream and firm but not dry peaks for the whites.
Make it ahead: You can prepare this mousse a day in advance and store it in the fridge until you’re ready to serve.
Dress it up with a dollop of whipped cream, a few fresh blackberries, or even a mint leaf for a little extra flair.

DETAILS:

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes (plus 4 hours chilling)
Yield: Serves 4
Category: Dessert
Method: Chilling
Cuisine: European-inspired
Diet: Vegetarian

NOTES:

If you’re using frozen blackberries, make sure they’re fully thawed and drained before cooking. Frozen berries tend to release more water, which can slightly affect the texture if not accounted for.

NUTRITIONAL INFORMATION:

(Per serving, approx.)

Calories: 280
Fat: 20g
Carbohydrates: 22g
Sugars: 20g
Protein: 4g
Fiber: 3g

FREQUENTLY ASKED QUESTIONS:

Can I use other berries?
Absolutely! Raspberries or blueberries work wonderfully too, though blackberries give a uniquely rich flavor and vibrant color.

Can I make it dairy-free?
Yes, use a plant-based whipping cream alternative, though results may vary slightly in texture.

Is there a vegetarian gelatin substitute?
Yes—agar-agar works well. Just follow package instructions for converting the amount.

Can I freeze the mousse?
It’s best enjoyed fresh, but if needed, you can freeze it for up to two weeks. Thaw in the fridge overnight before serving.

STORAGE INSTRUCTIONS:

Store blackberry mousse in the fridge, covered with plastic wrap or in sealed containers, for up to 3 days. Avoid keeping it at room temperature for long—it’s best served chilled.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other fruity delights:

Blueberry Breakfast Bake
Blackberry Pistachio Dream Bars

CONCLUSION

Blackberry mousse is the kind of dessert that feels like a little celebration in a glass. It’s fresh, fruity, and fluffy—ideal for when you want something that looks and tastes special without spending hours in the kitchen. Whether you’re bringing it to a family get-together or treating yourself after a long week, this recipe is sure to become a go-to favorite.