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Mini Blackberry Mousse Cakes Recipe

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These Mini Blackberry Mousse Cakes feature a rich chocolate cookie crust topped with a light and airy blackberry mousse, perfect for elegant individual desserts that can be prepared ahead and chilled to set.

Ingredients

Units Scale

Crust

  • 1 1/2 cups crushed chocolate sandwich cookies
  • 1/4 cup melted unsalted butter

Blackberry Puree

  • 1 1/2 cups fresh or frozen blackberries
  • 1/4 cup granulated sugar
  • 2 tbsp water
  • 1 tbsp fresh lemon juice
  • 1 tsp unflavored gelatin

Mousse

  • 1 cup heavy cream, whipped to soft peaks
  • 1/2 tsp vanilla extract
  • 1 cup white chocolate chips
  • 1/2 cup heavy cream (for ganache)

Garnish

  • Fresh blackberries (for garnish)
  • Edible violets or pansies (for garnish)

Instructions

  1. Prepare Crust: For the crust, combine 1 1/2 cups crushed chocolate sandwich cookies and 1/4 cup melted unsalted butter. Press firmly into the bottom of 10-12 individual silicone molds.
  2. Make Blackberry Puree: In a saucepan, cook 1 1/2 cups blackberries, 1/4 cup granulated sugar, 2 tbsp water, and 1 tbsp fresh lemon juice over medium heat for 5-7 minutes until berries break down. Strain through a fine-mesh sieve for a smooth puree; discard solids.
  3. Bloom & Dissolve Gelatin: Bloom 1 tsp unflavored gelatin over 2 tbsp cold water; let sit 5 minutes. Stir the bloomed gelatin into the warm blackberry puree until completely dissolved. Let the puree cool slightly.
  4. Prepare White Chocolate Base: Gently melt 1 cup white chocolate chips with 1/2 cup heavy cream until smooth. Let cool to room temperature.
  5. Fold the Mousse: In a large bowl, combine the cooled blackberry puree, cooled white chocolate mixture, and 1/2 tsp vanilla extract. Gently fold in 1 cup whipped heavy cream until just combined and airy.
  6. Assemble & Chill: Pour the mousse over the cookie crusts in the prepared molds. Tap gently to release air bubbles. Refrigerate for at least 4-6 hours, or preferably overnight, until fully set.
  7. Garnish & Serve: Carefully demold the mini mousse cakes. Garnish each with fresh blackberries and edible violets or pansies before serving. Store chilled in an airtight container for up to 2-3 days.

Notes

  • Refrigerate for at least 4-6 hours, or preferably overnight, to allow the mousse to set fully.
  • Store the mini mousse cakes chilled in an airtight container for up to 2-3 days.

Find it online: https://yumfoodusa.com/mini-blackberry-mousse-cakes-recipe/