Blackberry Mousse Recipe

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A blackberry mousse is a great way to enjoy summer berries. Made with fresh or frozen blackberries, whipped cream, and gelatin (or agar-agar) this gets done in less than 30 minutes.

Six glasses of blackberry mousse — Homemade mousse with Blackberry

Did you know that the word mousse is an old French word for "froth"? A classic mousse is made with eggs and cream whipped to create a foamy texture that is light and airy. And, the more air you incorporate into the mousse the lighter and airier the texture.

One of my favorite desserts, besides cheesecakes, is mousse. And, I will attempt to make mousse with almost any fruit just because we love it SO much!! In addition, often, I will try to make an eggless or vegetarian instead of the classic. Therefore, I have so many different versions of the same recipe.

If you love blackberries, you must make this mousse. The sweet slight tang of the blackberries is incredible. And, the wonderful color of the mousse always gets everyone excited. Perfect to entertain when you have guests over.

In fact, I like making this mousse or my chestnut mousse when I entertain. Why? Because everyone makes chocolate, strawberry or mango mousse. But, I like to give people a chance to try something different when they visit us. It's a great way to make dinner for your guests memorable.

About this mousse

The recipe does not get any easier than this. In fact, it is easier than my chocolate mousse because you don't even need a double boiler.

The recipe is rich, creamy yet light and airy because we add lots of whipped cream.

Classic Mousse - You can add whipped egg whites to the mousse but I find that it makes it very light and the blackberry flavor is almost lost in there.

For a more concentrated flavor, you can reduce the puree in a saucepan over medium heat. If you choose to do that double the number of blackberries in the recipe or make just 4 servings.

Vegetarian blackberry mousse - I am using gelatin in this recipe but you can undoubtedly use agar-agar for a vegetarian alternative. Agar-agar works similar to gelatine but needs to be boiled not just melted (see note below)

There are 4 component to this mousse

Blackberry puree - 10 mins
Dissolve the gelatin - 5 min
Whip the cream - 5 mins
Assemble - 10 mins
Chill - 3 hours

Blackberry mousse in a glass. — Blackberry, Blackberries, Mousse,

A glass and spoon with blackberry mousse — Homemade mousse with Blackberry

Ingredients and substitutes

Blackberries - I always use frozen during the year because that's what I get. I do get fresh berries in summer, and yet they are quite expensive. So, I use them for garnish and still use frozen for the puree.
Gelatin - This helps set the mousse nicely giving it that wonderful texture where it is not soft like pudding but not firm like a panna cotta.
Whipping cream - I highly recommend you use no less than 32% whipping cream or else the mousse will have a very soft texture. I like a nice light and airy texture so I use 38% whipping cream.
Sugar - we've used granulated in the strawberries and powdered sugar in the whipped cream. You can use granulated in both but the powdered does help stabilize the whipping cream

A bowl with blackberries — Homemade mousse with Blackberry

Step by step instructions

Blend the blackberries in a food processor with ¼ cup hot water until smooth.
Tip - The hot water will ensure the seeds blend too.
Strain through a sieve or mesh. Then add the sugar and combine well.
Tip - straining thru a sieve will take away all the fiber and seeds which gives a nicer consistency for the mousse.
Optional - For a more concentrated flavor, this puree can be reduced to half in a saucepan over medium heat
Tip - if you choose to reduce the puree, you will need to double the number of blackberries in the recipe to make 6 servings.
Combine the gelatin with 2 tbsp of water. Let soak for 3 minutes then heat in the microwave for 30 to 40 seconds until completely dissolved. Let cool slightly
Tip - if you have any white scum on top of the melted gelatin, take it out with a spoon.
Add the melted gelatin to the blackberry puree. The best way to do this is to add a few tablespoons of puree to the gelatin. Then combine the two.
Tip - adding a little puree to the gelatin first will temper and prevent the gelatin from becoming lumpy.
In the bowl of a stand mixer with the whisk attachment - whip the cream with powdered sugar and vanilla extract until stiff peaks.
Then, gently combine the whipped cream and blackberry mixture until you have no more white streaks. This is your blackberry mousse ready
Divide the mousse evenly between 6 individual glasses.
Tip - I like to pour the mousse into a piping bag and then pour it into the glasses. This makes it easier to pour and keeps the glasses clean.
Chill the mousse in the fridge for at least 3 hours - preferably 4 hours or overnight.
For garnish, you can top with whipped cream and blackberry. I used a fresh blackberry on each.
Enjoy!

A glass with mousse and a blackberry — Homemade mousse with Blackberry

Frequently asked questions

How long will this blackberry mousse keep?

This mousse will last in the fridge for 3 to 4 days. Having said that, mousse is made up of whipped cream, which starts to lose volume after about 2 days.

Can I use this blackberry mousse as a cake filling?

Absolutely, you can use this as a blackberry mousse cake filling between cake layers. Just make sure to use a buttercream dam around the mousse to prevent the mousse from leaking thru.
Also, read - how to tort and fill a cake - Basic cake decorating.

Can I use other fruits instead of blackberries?

Absolutely! Try raspberries, blueberries, strawberries, or mixed berries. And, make sure to strain the puree when using berries to remove the seeds and thick skin.

Can you freeze mousse?

Yes, you can. A mousse can stay in the freezer for up to a month at least. Then, thaw it in the fridge overnight not on the counter.
Having said that, mousse does not completely freeze and when it thaws it may separate.

Can I add chocolate to blackberry mousse?

Absolutely, both white, as well as dark chocolate, are great options to add to mousse. And, the color of the mousse will determine the chocolate you use.
Also, if you use white chocolate I highly recommend using no more than 100 grams / 3 oz and reduce some sugar in the recipe since white chocolate is sweet.
And, if you use dark chocolate - again no more than 100 gram / 3 oz and note that the mousse will be chocolate color and not this beautiful blackberry color.