Name: Mini Blackberry Mousse Cakes Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 4 h 35 min
Cuisine: American
Ingredients: 1 1/2 cups chocolate sandwich cookies, crushed; 1/4 cup unsalted butter, melted; 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; 1 cup white chocolate chips; 1/2 cup heavy cream; Fresh blackberries for topping; Edible violets or pansies for decoration

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Introduction

These Mini Blackberry Mousse Cakes are a delightful blend of rich chocolate crust, light blackberry mousse, and a smooth white chocolate glaze. Perfect for elegant gatherings or a special treat, they combine fresh flavors with a luscious texture.

The image shows four small cakes placed on a white plate on a white marbled surface. Each cake has three layers: the bottom layer is dark brown and crumbly, the middle layer is light purple and smooth, and the top layer is white with a creamy texture that drips slightly down the sides. On top of each cake are three blackberries and a small purple flower for decoration. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups chocolate sandwich cookies, crushed
1/4 cup unsalted butter, melted
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
1 cup white chocolate chips
1/2 cup heavy cream
Fresh blackberries (for garnish)
Edible violets or pansies (for garnish)

Instructions

Step 1: Combine the crushed chocolate sandwich cookies and melted butter until well mixed. Press the mixture firmly into the base of silicone molds or ring molds. Freeze for 15 minutes to firm up the crust.
Step 2: In a small saucepan over medium heat, cook blackberries, sugar, and water until the berries break down, about 5-7 minutes. Blend the mixture until smooth, then strain to remove seeds.
Step 3: Bloom the gelatin by sprinkling it over the lemon juice and letting it sit for 5 minutes. Warm gently until dissolved, then stir into the warm blackberry purée. Allow the mixture to cool to room temperature.
Step 4: Fold the vanilla extract and whipped heavy cream gently into the blackberry purée until the mousse is smooth and airy.
Step 5: Pour the mousse over the chilled crusts in the molds. Refrigerate for at least 4 hours, or until fully set.
Step 6: To prepare the glaze, heat the 1/2 cup heavy cream just until warm and pour it over the white chocolate chips. Let sit for a minute, then stir until the mixture is smooth. Allow to cool slightly.
Step 7: Pour the white chocolate glaze over the set mousse cakes. Garnish each mini cake with a fresh blackberry and an edible violet or pansy before serving.

Tips & Variations

For a tart contrast, add a teaspoon of balsamic vinegar to the blackberry purée before cooking.
If you prefer, substitute raspberries for blackberries for a different berry flavor.
Using silicone molds makes unmolding easier, but if using rings, carefully slide a knife around edges before removing.
Chill the whipped cream bowl and beaters beforehand to achieve the best soft peaks.

Storage

Store the mini mousse cakes covered in the refrigerator for up to 3 days. For best texture and flavor, consume within this time. Reheat is not recommended due to the mousse texture, but they can be left at room temperature for 10-15 minutes before serving for softer mousse.

How to Serve

The image shows four small round cakes on a white plate, each with three visible layers. The bottom layer is dark brown and crumbly, looking like chocolate crust. The middle layer is a smooth light purple cream that fills most of the cake. The top layer is white, glossy, and looks like a thick glaze slowly dripping down the sides. Each cake is topped with fresh blackberries and a small purple flower. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered gelatin instead of sheets?

Yes, powdered gelatin works well. Bloom it in lemon juice as directed, then dissolve by warming before mixing into the purée.

Can I make these cakes ahead of time?

Absolutely. Prepare them up to 2 days in advance and keep refrigerated. Add the fresh berry and flower garnish just before serving.