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Mini Blackberry Mousse Cakes

Decadent Mini Blackberry Mousse Cakes for Effortless Elegance

These Mini Blackberry Mousse Cakes are a must-try dessert that harmoniously blends blackberries with white chocolate.
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Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 45 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Chocolate Sandwich Cookies or vanilla cookies for a milder flavor
  • 5 tablespoons Unsalted Butter margarine or coconut oil can be used for a dairy-free option
For the Mousse
  • 2 cups Fresh or Frozen Blackberries purée thoroughly for a smooth consistency
  • 1/2 cup Sugar adjust to taste or swap for honey
  • 1/4 cup Water helps break down the berries during cooking
  • 2 tablespoons Lemon Juice or lime juice as an alternative
  • 1 tablespoon Gelatin use agar-agar for a vegan option
  • 1 cup Heavy Cream coconut cream can be used for a dairy-free option
  • 1 teaspoon Vanilla Extract optional
For the Glaze
  • 1 cup White Chocolate Chips dairy-free white chocolate for vegan versions
  • 1/2 cup Heavy Cream alternative cream for dairy-free options
For Garnish
  • 12 pieces Fresh Blackberries use ripe, juicy ones
  • 12 pieces Edible Flowers (pansies or violets) for decoration

Equipment

  • mixing bowl
  • saucepan
  • Blender
  • silicone molds or ring molds

Method
 

Prepare Crust
  1. Crush cookies into fine crumbs. Combine with melted butter and press into molds. Freeze for 15 minutes.
Cook Blackberries
  1. Cook blackberries with sugar and water until softened, then purée and strain.
Bloom Gelatin
  1. Soak gelatin in lemon juice for 5 minutes. Warm blackberry purée, mix in gelatin, and let cool.
Make Mousse
  1. Whip cream to soft peaks and fold into the cooled blackberry mixture.
Assemble Cakes
  1. Pour mousse over crusts and refrigerate for at least 4 hours to set.
Prepare Glaze
  1. Heat cream, pour over chocolate chips, stir until smooth, and let cool.
Finalize Dessert
  1. Pour glaze over set mousse cakes, garnish with blackberries and edible flowers, and serve chilled.

Nutrition

Serving: 1cakeCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 180mgFiber: 2gSugar: 12gVitamin A: 300IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

Store in an airtight container in the fridge for up to 3 days, or freeze before glazing for up to 1 month.

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