Mini Blackberry Mousse Cakes Recipe
These Mini Blackberry Mousse Cakes feature a crunchy chocolate cookie crust topped with a light, airy blackberry mousse and a smooth white chocolate glaze. Garnished with fresh blackberries and edible flowers, they make for elegant, bite-sized desserts perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 35 minutes
- Yield: 6 mini mousse cakes 1x
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
Ingredients
Scale
Crust
- 1 1/2 cups chocolate sandwich cookies, crushed
- 1/4 cup unsalted butter, melted
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
Glaze and Garnish
- 1 cup white chocolate chips
- 1/2 cup heavy cream
- Fresh blackberries for topping
- Edible violets or pansies for decoration
Instructions
- Prepare the crust: Combine the crushed chocolate sandwich cookies and melted butter in a bowl until well mixed. Press the mixture firmly into the base of silicone molds or ring molds. Freeze the molds for 15 minutes to set the crust firmly.
- Cook and puree blackberries: In a small saucepan over medium heat, cook the blackberries with sugar and water until the berries break down and become soft, about 8-10 minutes. Use a blender or food processor to puree the mixture, then strain it through a fine mesh sieve to remove seeds for a smooth puree.
- Prepare gelatin mixture: Sprinkle gelatin over lemon juice and let it bloom for 5 minutes. Warm the bloomed gelatin gently, either in a microwave or over a double boiler, then stir it into the warm blackberry purée until fully dissolved. Allow this mixture to cool to room temperature.
- Make blackberry mousse: Fold the vanilla extract and whipped heavy cream into the cooled blackberry purée gently but thoroughly, ensuring the mousse is smooth, airy, and uniform in texture.
- Assemble and chill: Pour the blackberry mousse over the chilled cookie crusts in the molds. Refrigerate the molds for at least 4 hours or until the mousse is fully set and firm to the touch.
- Prepare white chocolate glaze: Heat the heavy cream until just boiling and immediately pour it over the white chocolate chips in a bowl. Let it sit for a couple of minutes to soften the chocolate, then stir until the glaze is smooth and glossy. Let the glaze cool slightly but not harden.
- Glaze and garnish: Carefully pour the cooled white chocolate glaze over the set mousse cakes to cover evenly. Top each cake with a fresh blackberry and an edible violet or pansy to decorate. Serve chilled.
Notes
- Use silicone or ring molds for easy removal of the mousse cakes.
- Make sure the blackberry purée is cooled before folding in whipped cream to prevent melting the cream.
- Bloom the gelatin thoroughly to ensure the mousse sets properly.
- For a seedless mousse, straining the blackberry purée is essential.
- If fresh blackberries are out of season, frozen blackberries can be used after thawing.
- The dessert can be prepared a day ahead and kept refrigerated for best flavor.
Keywords: blackberry mousse, mini mousse cakes, white chocolate glaze, no bake dessert, berry mousse dessert, chocolate cookie crust
