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Mini Blackberry Mousse Cakes Recipe

Mini Blackberry Mousse Cakes Recipe
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Delight in these elegant Mini Blackberry Mousse Cakes, featuring a crisp chocolate cookie crust topped with a luscious, airy blackberry mousse. Finished with a smooth white chocolate glaze and decorated with fresh blackberries and edible flowers, these petite desserts are perfect for special occasions or a sophisticated treat.

Ingredients

Scale

Crust

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

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

White Chocolate Glaze

  • 1 cup white chocolate chips
  • 1/2 cup heavy cream

Garnish

  • Fresh blackberries
  • Edible violets or pansies

Instructions

  1. Prepare the crust: Combine the crushed chocolate sandwich cookies with the melted unsalted butter. Press this mixture firmly into the base of silicone molds or ring molds, ensuring an even layer. Place the molds in the freezer for 15 minutes to let the crust firm up.
  2. Make the blackberry purée: In a small saucepan over medium heat, cook blackberries, sugar, and water until the berries have softened and started to break down. Transfer to a blender, blend until smooth, then strain through a fine mesh sieve to remove seeds, resulting in a smooth purée.
  3. Prepare gelatin: Bloom the gelatin by sprinkling it over the lemon juice and letting it sit for 5 minutes. Warm the bloomed gelatin slightly to dissolve, then stir it thoroughly into the warm blackberry purée. Allow the mixture to cool to room temperature.
  4. Make the mousse: Gently fold vanilla extract and the softly whipped heavy cream into the cooled blackberry mixture until the mousse is smooth and airy.
  5. Assemble and chill: Pour the blackberry mousse over the chilled crusts in the molds. Refrigerate for at least 4 hours, or until the mousse is fully set.
  6. Prepare the white chocolate glaze: Heat the heavy cream until hot but not boiling, then pour it over the white chocolate chips. Let it sit for a minute or two to soften the chocolate, then stir until the glaze is smooth and slightly cooled.
  7. Glaze and garnish: Carefully pour the white chocolate glaze over the set mousse cakes to create an even layer. Top each mini cake with a fresh blackberry and a delicate edible violet or pansy flower for a beautiful finish.

Notes

  • Use silicone or non-stick ring molds for easy removal of the mini cakes.
  • For best results, use fresh blackberries, but frozen berries can be used if fresh are not available; just thaw them before use.
  • If you don’t have gelatin, you can substitute with agar-agar, but adjust quantities accordingly.
  • The cakes should be kept refrigerated and are best served within 2 days for optimal freshness.
  • Edible flowers add a lovely decoration but are optional.

Nutrition

Keywords: blackberry mousse cake, mini mousse cakes, white chocolate glaze, no-bake dessert, berry mousse, elegant dessert, party dessert

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