Blackcurrant Mousse

If you love fruity desserts with a velvety texture, this Blackcurrant Mousse will win your heart. Using a cream charger and dispenser, you can whip up a silky, airy mousse in minutes—no complicated folding or whisking needed. The tart flavor of blackcurrants balances beautifully with the light sweetness of cream, making this a refreshing treat for summer gatherings or an elegant after-dinner dessert.

Traditional mousse recipes often require whisking egg whites or cream by hand. With a whip cream charger, nitrous oxide (N2O) instantly aerates the mixture inside the dispenser, creating a perfectly smooth and fluffy mousse texture every time. It’s quick, consistent, and ideal for both home cooks and professionals.

Ingredients (Serves 4)

Why add lemon juice?
In Blackcurrant Mousse, lemon juice works both as a flavor enhancer and as a guardian of color and texture.

Balancing acidity and flavor
Blackcurrants already carry a sweet-tart profile, but a touch of lemon juice sharpens the acidity. This helps cut through the richness of cream and sugar, giving the mousse a brighter, fresher taste.

Preserving a vibrant color
Blackcurrants are rich in anthocyanins, pigments that stay more stable and vivid in an acidic environment. Lemon juice keeps the mousse an appealing deep purple-red instead of turning dull.

Supporting natural gelling
Since blackcurrants contain pectin, acidity from the lemon juice helps it set more effectively. This improves the mousse’s structure, preventing it from being too loose.

Slowing down oxidation
Lemon juice provides vitamin C, which acts as a mild antioxidant. It helps slow down discoloration and flavor loss in the fruit puree.

Instructions

Make the Blackcurrant Puree.To start, the blackcurrants are combined with sugar and a splash of lemon juice in a small saucepan. Gently simmered for several minutes, the berries break down and release their vibrant juices. The mixture is then blended until smooth and passed through a fine sieve to remove seeds and skins, leaving a silky, jewel-toned puree to cool completely.

Once the puree has cooled, it is combined with cream cheese (if using) and a hint of vanilla. Stirred until perfectly smooth, this forms the luscious base of the blackcurrant mousse, ready to be folded into whipped cream or used as desired.

Use the Cream Charger

Pour the mousse base into your cream dispenser.

Add the heavy cream.

Close the dispenser, connect it with one whipped cream charger, and shake well.

Chill in the refrigerator for at least 30 minutes before serving to allow the mousse to firm up.

Serve

Dispense the mousse directly into serving glasses. Garnish with a few fresh blackcurrants, a sprig of mint, or a dusting of powdered sugar.

Tips & Variations

For a lighter mousse, fold in whipped egg whites before charging.

Try mixing in a swirl of white chocolate ganache for extra indulgence.

Replace blackcurrants with raspberries or blueberries for a different fruity twist.

With the help of a n2o cream charger and dispenser, this Blackcurrant Mousse comes together effortlessly—smooth, airy, and bursting with berry flavor. It’s a dessert that looks impressive but takes only minutes to prepare, making it perfect for both casual nights in and special celebrations.