Description
These Mini Blackberry Mousse Cakes feature a luscious blackberry cream set over a chocolate cookie crust and topped with a silky white chocolate glaze.
Ingredients
For the Chocolate Cookie Crust:
1 1/2 cups chocolate sandwich cookies, crushed
1/4 cup unsalted butter, melted
For the Blackberry Mousse:
1 1/2 cups fresh or frozen blackberries
1/4 cup sugar
2 tbsp water
1 tbsp lemon juice
1 tsp gelatin
1 cup heavy cream, whipped to soft peaks
1/2 tsp vanilla extract
For the White Glaze:
1 cup white chocolate chips
1/2 cup heavy cream
For Garnish:
Fresh blackberries
Edible violets or pansies
Instructions
1. Combine crushed cookies and melted butter. Press into the base of silicone or ring molds. Freeze for 15 minutes to firm.
2. Cook blackberries, sugar, and water until berries break down. Blend and strain.
3. Bloom gelatin in lemon juice for 5 minutes. Warm slightly and stir into purée. Cool to room temperature.
4. Fold in vanilla and whipped cream.
5. Pour mousse over crusts. Chill 4 hours.
6. Heat cream and pour over white chocolate. Stir until smooth. Cool slightly.
7. Glaze cakes, then top with berries and violets.
Notes
Silicone molds help create a clean, professional finish.
Let glaze cool before applying.
For vegan version, use agar and plant-based dairy.
Serve within 24 hours for ideal texture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 cake
- Calories: 320
- Sugar: 22g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 48mg