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Mini Blackberry Mousse Cakes

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These Mini Blackberry Mousse Cakes feature a luscious blackberry cream set over a chocolate cookie crust and topped with a silky white chocolate glaze. Finished with fresh berries and edible violets, they’re ideal for tea parties, spring soirées, or sophisticated no-bake desserts.

Ingredients

For the Chocolate Cookie Crust:

  • 1 1/2 cups chocolate sandwich cookies, crushed

  • 1/4 cup unsalted butter, melted

For the Blackberry 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

For the White Glaze:

  • 1 cup white chocolate chips

  • 1/2 cup heavy cream

For Garnish:

 

  • Fresh blackberries

  • Edible violets or pansies

Instructions

  1. Combine crushed cookies and melted butter. Press into the base of silicone or ring molds. Freeze for 15 minutes to firm.

  2. In a small saucepan, cook blackberries, sugar, and water over medium heat until berries break down. Blend and strain to remove seeds.

  3. Bloom gelatin in lemon juice for 5 minutes. Warm slightly and stir into warm blackberry purée. Cool to room temperature.

  4. Fold in vanilla and whipped cream until smooth and airy.

  5. Pour mousse over chilled crusts and refrigerate for at least 4 hours or until set.

  6. To make the glaze, heat heavy cream and pour over white chocolate chips. Let sit briefly, then stir until smooth. Cool slightly.

  7. Pour glaze over set mousse cakes and top each with a fresh blackberry and edible violet.

Notes

  • Silicone molds help create a clean, professional finish.

  • Let glaze cool slightly before applying to avoid melting the mousse.

  • For vegan version, substitute gelatin with agar and dairy with plant-based alternatives.

  • Best served chilled within 24 hours for ideal texture and flavor.

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