- 1 bag (10 oz) frozen blackberries, thawed.
- ¼ cup sugar.
- ¼ cup water.
- 8 oz cream cheese, at room temperature.
- 1 cup powdered sugar.
- ¼ tsp salt.
- 2 cups heavy whipping cream, chilled well.
Directions:
1- In a medium saucepan over medium heat, combined blackberries, sugar, and water. Bring mixture to a simmer and cook until sugar is dissolved and berries begin to break apart some.
2- Remove from heat and blend with an immersion blender or a blender until mixture is very smooth.
3- Place a strainer over a bowl and press mixture through strainer to remove seeds and any remaining solids. You will be left with about 1 cup of blackberry puree. Set aside and cool for 15 minutes.
4- Combine cream cheese, powdered sugar, and salt in a stand mixer fitted with a paddle attachment. On medium speed, whip mixture until well combined and fluffy.
5- Adjust speed to low and gradually pour in blackberry puree and beat until well combined.
6- Pour mixture into a medium bowl and place in refrigerator while preparing the whipped cream.
7- Clean mixer bowl and pour whipped cream into mixer bowl and fit stand mixer with whip attachment. Whip cream until fairly firm and stiff peaks form. Retrieve blackberry mixture and gently pour it into whipped cream.
8- As gently and efficiently as possible, fold blackberry mixture and whipped cream together until evenly incorporated.
9- Covered the mousse and keep well in the refrigerator for 2 days.