Raspberry Mini Mousse Cakes

Raspberry Mini Mousse Cakes are elegant, bite-sized desserts with a smooth and creamy raspberry mousse layered over a soft cake base. These delightful treats are perfect for special occasions, tea parties, or whenever you crave a refreshing and fruity dessert. Their light texture and vibrant raspberry flavor make them irresistible.

Why You’ll Love This Recipe

• Perfectly Portioned – These mini cakes are great for serving at gatherings without the need for slicing.
• Refreshing Raspberry Flavor – The natural tartness of raspberries balances the sweetness of the mousse.
• Beautiful Presentation – Their delicate, pastel-colored layers make them visually stunning.
• No-Bake Option – If using a cookie or biscuit base, these mousse cakes require no baking.
• Make-Ahead Friendly – These cakes can be prepared in advance and stored in the fridge until serving.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake Base (if using a baked sponge cake):

• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 2 eggs
• 1/2 tsp vanilla extract
• 1/4 tsp baking powder
• 2 tbsp melted butter

For the Raspberry Mousse:

• 1 1/2 cups fresh or frozen raspberries
• 1/2 cup sugar
• 1 tbsp lemon juice
• 1 tbsp gelatin powder
• 2 tbsp water
• 1 cup heavy cream, whipped

For the Raspberry Glaze (optional):

• 1/2 cup raspberry puree
• 1/4 cup sugar
• 1 tsp cornstarch dissolved in 1 tbsp water

Directions

Step 1: Prepare the Cake Base

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, beat eggs and sugar until pale and fluffy. Add vanilla extract.
3. Sift in the flour and baking powder, then fold gently to combine.
4. Stir in the melted butter and mix until smooth.
5. Spread the batter evenly onto the prepared baking sheet and bake for 10-12 minutes.
6. Let the cake cool, then cut out circles using a round cutter to fit your mini cake molds.

Step 2: Make the Raspberry Mousse

1. In a saucepan, heat the raspberries, sugar, and lemon juice until the berries break down. Strain to remove seeds.
2. In a small bowl, dissolve gelatin in water and let it bloom for 5 minutes.
3. Warm the raspberry puree and stir in the gelatin until fully dissolved. Let cool slightly.
4. Gently fold the raspberry mixture into whipped cream until well combined.

Step 3: Assemble the Mini Mousse Cakes

1. Place a cake round at the bottom of each mini mold.
2. Pour the raspberry mousse over the cake base, smoothing the tops.
3. Refrigerate for at least 4 hours or until set.

Step 4: Prepare the Raspberry Glaze (Optional)

1. Heat the raspberry puree and sugar in a saucepan.
2. Stir in the cornstarch mixture and cook until slightly thickened. Let cool.
3. Pour a thin layer over the mousse cakes and chill for another 30 minutes.

Step 5: Serve

1. Carefully remove the mousse cakes from their molds.
2. Garnish with fresh raspberries and mint leaves before serving.

Servings and Timing

• Servings: 6 mini cakes
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Chill Time: 4 hours

Variations

• Chocolate Raspberry Mousse Cakes – Add a layer of melted chocolate over the cake base for a richer flavor.
• No-Bake Version – Use crushed biscuits mixed with melted butter as a base instead of sponge cake.
• Berry Mix – Combine raspberries with strawberries or blueberries for a mixed berry mousse.
• Vegan Option – Replace gelatin with agar agar and use coconut cream instead of heavy cream.

Storage/Reheating

• Storage: Keep mousse cakes refrigerated in an airtight container for up to 3 days.
• Freezing: Freeze for up to 1 month. Thaw in the refrigerator before serving.
• Reheating: This dessert is best enjoyed cold, so reheating is not necessary.

FAQs

Can I make these mousse cakes without gelatin?

Yes, you can use agar agar as a plant-based alternative, but the texture may be slightly firmer.

Can I use frozen raspberries?

Yes, but make sure to thaw and drain excess liquid before using them in the recipe.

How do I remove the mousse cakes from their molds?

Run a warm knife around the edges or use silicone molds for easy removal.

Can I add white chocolate to the mousse?

Yes, melted white chocolate can be folded into the mousse for extra creaminess.

What type of molds should I use?

Silicone mini cake molds or small ring molds work best for shaping these cakes.

How do I prevent the mousse from being too soft?

Ensure the gelatin is fully dissolved and refrigerate for at least 4 hours before serving.

Can I skip the glaze?

Yes, the glaze is optional, but it adds a glossy finish and extra raspberry flavor.

Can I make a larger version of this cake?

Yes, you can assemble it in a larger cake mold and slice it into servings.

Can I use a different fruit?

Yes, strawberries, blueberries, or mango can be used instead of raspberries.

What is the best way to garnish these mousse cakes?

Top with fresh raspberries, edible flowers, or a dusting of powdered sugar for an elegant look.

Conclusion

Raspberry Mini Mousse Cakes are a perfect combination of elegance and deliciousness. Their creamy texture, fresh raspberry flavor, and stunning presentation make them an excellent choice for any occasion. Whether you opt for the baked or no-bake version, these delightful treats are sure to impress. Try different fruit variations or chocolate additions to customize them to your taste. Serve chilled and enjoy!

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These Raspberry Mini Mousse Cakes are elegant, velvety, and bursting with fresh raspberry flavor. Featuring a buttery biscuit base, a smooth raspberry mousse layer, and a glossy raspberry glaze, they are perfect for special occasions or an indulgent treat.

• Author: Asma
• Prep Time: 20 minutes
• chill time: 4 hours
• Total Time: 4 hours 20 minutes
• Yield: 6 mini cakes 1x
• Category: Desserts
• Method: No-bake, Chilling
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Units MUS Scale 1x2x3x

For the Biscuit Base:

• 100g digestive biscuits (or graham crackers)
• 40g unsalted butter, melted

For the Raspberry Mousse:

• 200g fresh or frozen raspberries
• 50g sugar
• 1 tbsp lemon juice
• 5g gelatin powder (or 2 gelatin sheets)
• 200ml heavy cream, chilled
• 50g powdered sugar

For the Raspberry Glaze:

• 100g raspberry puree
• 30g sugar
• 3g gelatin powder (or 1 gelatin sheet)
• 2 tbsp water

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Instructions

Step 1: Prepare the Biscuit Base

1. Crush the biscuits into fine crumbs using a food processor or rolling pin.
2. Mix with melted butter until well combined.
3. Press the mixture into mini cake molds or silicone molds. Refrigerate for 30 minutes.

Step 2: Make the Raspberry Mousse

4. In a saucepan, heat raspberries, sugar, and lemon juice over medium heat until raspberries break down.
5. Strain through a sieve to remove seeds and return the smooth puree to the pan.
6. Dissolve gelatin in 2 tbsp cold water for 5 minutes, then heat gently until melted. Stir into the warm raspberry puree. Let it cool slightly.
7. In a separate bowl, whip heavy cream and powdered sugar until soft peaks form.
8. Gently fold the raspberry puree into the whipped cream.
9. Pour the mousse over the biscuit base in the molds. Refrigerate for at least 3 hours until set.

Step 3: Prepare the Raspberry Glaze

10. Heat raspberry puree and sugar in a saucepan until warm.
11. Dissolve gelatin in 2 tbsp cold water, then stir into the warm puree. Let it cool slightly.
12. Pour the glaze over the set mousse cakes and refrigerate for another hour.

Step 4: Serve

13. Carefully remove mini mousse cakes from molds.
14. Garnish with fresh raspberries and mint leaves. Serve chilled.

Notes

• For a smooth texture, always strain the raspberry puree to remove seeds.
• If using gelatin sheets, soak in cold water before adding.
• These mousse cakes can be made a day ahead for better flavor and texture.