Mini Blackberry Mousse Cakes are delicate, no-bake treats that combine bold blackberry flavor with the richness of white chocolate and the elegance of edible florals. Set atop a crisp chocolate cookie crust and crowned with a smooth white glaze, these refined mousse cakes are ideal for tea parties, spring celebrations, or intimate dessert moments. Each bite offers a contrast of textures and a harmonious blend of fruit, cream, and chocolate.

Why You’ll Love This Recipe

These mousse cakes are a perfect balance of freshness and indulgence. The blackberry mousse is light, airy, and naturally vibrant, while the chocolate cookie crust adds a subtle crunch. The white chocolate glaze brings a luxurious finish without overpowering the delicate fruit flavor. Elegant yet approachable, these individual desserts are both visually stunning and easy to serve, making them a beautiful centerpiece for special occasions or a thoughtful treat for guests.

ingredients

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

For the Chocolate Cookie Crust:

Chocolate sandwich cookies, crushed
Unsalted butter, melted

For the Blackberry Mousse:

Fresh or frozen blackberries
Sugar
Water
Lemon juice
Gelatin
Heavy cream, whipped to soft peaks
Vanilla extract

For the White Glaze:

White chocolate chips
Heavy cream

For Garnish:

Fresh blackberries
Edible violets or pansies

directions

Prepare the crust: In a bowl, combine crushed chocolate sandwich cookies and melted butter until the texture resembles wet sand.
Press the mixture into the base of silicone molds or ring molds, creating an even, compact layer. Place the molds in the freezer to chill for at least 15 minutes.
Make the blackberry purée: In a small saucepan, cook the blackberries, sugar, and water over medium heat until the berries have softened, about 5–7 minutes.
Blend the mixture until smooth, then strain through a fine sieve to remove seeds.
Incorporate the gelatin: Sprinkle the gelatin over lemon juice in a small bowl and let bloom for 5 minutes. Gently heat until dissolved, then stir into the warm blackberry purée. Let cool to room temperature.
Prepare the mousse: Fold the vanilla extract and softly whipped cream into the cooled blackberry purée until smooth and uniform.
Pour the mousse over the chilled crusts, smoothing the tops. Refrigerate for at least 4 hours or until fully set.
Make the glaze: Heat the heavy cream until just simmering, then pour it over the white chocolate chips. Let sit for 1 minute, then stir until smooth. Let the glaze cool slightly until it is pourable but not hot.
Gently unmold the mousse cakes and place on a chilled tray. Drizzle or spoon the white glaze over each one.
Garnish: Top each cake with a fresh blackberry and an edible violet or pansy just before serving.

Servings and timing

Prep Time: 30 minutes
Chilling Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 6 mini cakes
Calories: Approximately 290 kcal per cake

Variations

Vegan Version: Use dairy-free cream, vegan white chocolate, and agar-agar in place of gelatin.
Gluten-Free: Use gluten-free chocolate sandwich cookies for the crust.
Berry Blend: Substitute or combine the blackberries with raspberries or blueberries for a mixed berry mousse.
Chocolate Glaze: Replace the white chocolate glaze with a dark chocolate ganache for a deeper flavor contrast.
Citrus Zest: Add lemon or orange zest to the mousse for a brighter flavor profile.
Liqueur Twist: Add a splash of blackberry liqueur to the mousse for an adult version.
Nutty Base: Mix finely ground almonds or hazelnuts into the crust for added texture and richness.
Mini Cheesecake Hybrid: Blend cream cheese into the mousse for a firmer, cheesecake-like consistency.

storage/reheating

Store the mousse cakes in the refrigerator in an airtight container for up to 3 days. They are best served chilled and should not be frozen once glazed, as the texture and glaze finish may be affected. These cakes do not require reheating.

FAQs

Can I use frozen blackberries?

Yes, frozen blackberries work well. Just be sure to cook and strain them thoroughly to achieve a smooth purée.

What kind of mold should I use?

Silicone molds or metal ring molds work best for easy unmolding and a clean, professional appearance.

Can I make these ahead of time?

Yes, the cakes can be made and stored in the refrigerator a day in advance. Add the glaze and garnish shortly before serving.

How do I ensure my mousse sets properly?

Make sure the gelatin is fully dissolved and incorporated into the purée before folding in the whipped cream. Chill the mousse for at least 4 hours.

Can I make a large version instead of minis?

Yes, this recipe can be adapted to a single 6- or 7-inch round mold. Adjust chilling time accordingly.

What if I don’t have white chocolate chips?

You can chop a white chocolate bar into small pieces as a substitute.

How do I prevent the glaze from melting the mousse?

Let the glaze cool to a lukewarm temperature before pouring it over the chilled mousse cakes.

What’s the best way to garnish with flowers?

Use clean, food-safe edible flowers like pansies or violets. Pat them dry and place them gently on top of the cakes just before serving.

Can I skip the glaze?

Yes, the mousse cakes are delicious on their own or with a dusting of powdered sugar and fresh fruit.

Is this dessert very sweet?

The mousse is lightly sweetened and balanced by the tang of blackberries, while the white chocolate glaze adds a touch of richness without overwhelming the flavor.

Conclusion

Mini Blackberry Mousse Cakes are a delightful blend of elegance and freshness. With their velvety mousse, crisp chocolate crust, and smooth white glaze, they offer a refined dessert experience perfect for springtime gatherings or sophisticated soirées. The floral garnish and vibrant fruit finish make each cake a visual and flavorful standout—an ideal choice when you want to impress with grace and simplicity.