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Mini Blackberry Mousse Cakes

Irresistible Mini Blackberry Mousse Cakes for Effortless Elegance

Indulge in these Mini Blackberry Mousse Cakes, a delightful blend of crisp chocolate cookie crust and silky blackberry mousse.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 6 hours
Total Time 6 hours 30 minutes
Servings: 10 cakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups crushed chocolate sandwich cookies or graham crackers for variation
  • 1/2 cup unsalted butter melted
For the Blackberry Mousse
  • 2 cups fresh or frozen blackberries fresh is preferred
  • 1/2 cup granulated sugar adjust sweetness to taste
  • 1/4 cup water for cooking berries
  • 2 tablespoons fresh lemon juice freshly squeezed
  • 1 tablespoon unflavored gelatin or agar-agar for vegan option
  • 1 cup heavy cream whipped to soft peaks
  • 1 teaspoon vanilla extract opt for pure
  • 1 cup white chocolate chips can substitute dark chocolate
For the Ganache and Garnish
  • 1/2 cup heavy cream for ganache
  • 1 cup fresh blackberries for garnish
  • edible violets or pansies optional for decoration

Equipment

  • Silicone molds
  • Mixing bowls
  • Saucepan
  • Microphone
  • Fine-mesh sieve
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Combine crushed chocolate sandwich cookies with melted unsalted butter and press into silicone molds. Bake for 10 minutes and let cool.
  2. In a medium saucepan over medium heat, combine blackberries, granulated sugar, water, and lemon juice. Cook for 5-7 minutes and strain to make puree. Let it cool completely.
  3. Soak gelatin in cold water for 5 minutes, then heat in microwave for 10 seconds to dissolve. Whisk into cooled blackberry puree.
  4. Melt white chocolate chips and cream in a microwave. Let cool slightly then mix with blackberry puree and gelatin.
  5. Whip remaining heavy cream to soft peaks, fold into berry mixture gently until combined.
  6. Spoon mousse into cooled crusts, cover with plastic wrap, and refrigerate for 4-6 hours or overnight.
  7. Remove from molds, garnish with fresh blackberries and edible flowers. Serve chilled.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 85mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Allow the mousse to set overnight for best results. Use chilled ingredients for a fluffier texture.

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