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Mini Blackberry Mousse Cakes Recipe

Mini Blackberry Mousse Cakes Recipe
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★★★★★

5.3 from 16 reviews

Delight in these elegant Mini Blackberry Mousse Cakes featuring a crunchy chocolate cookie crust, luscious blackberry mousse, and a smooth white chocolate glaze, finished with fresh blackberries and edible flowers for a refined dessert experience.

Ingredients

Scale

Crust

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

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 until the mixture is evenly moistened. Press this mixture firmly into the base of silicone molds or ring molds to form the crust layer. Place the molds in the freezer for 15 minutes to allow the crust to firm up.
  2. Cook blackberry mixture: In a small saucepan over medium heat, combine the blackberries, sugar, and water. Cook until the berries break down, about 5-7 minutes. Remove from heat and blend the mixture to smooth consistency, then strain through a fine sieve to remove seeds, resulting in a smooth blackberry purée.
  3. Bloom gelatin: Sprinkle the gelatin over the lemon juice in a small bowl and let it stand for 5 minutes to bloom. Warm the gelatin mixture gently until dissolved, then stir it into the warm blackberry purée. Allow the mixture to cool to room temperature before continuing to prevent deflating the whipped cream.
  4. Make the mousse: Gently fold the vanilla extract and the whipped heavy cream into the cooled blackberry and gelatin mixture. Be careful to fold until just combined to maintain a light, airy mousse texture.
  5. Assemble mousse cakes: Pour the mousse over the chilled crusts in the molds. Smooth the tops and refrigerate for at least 4 hours, or until the mousse is fully set.
  6. Prepare the glaze: Heat the 1/2 cup of heavy cream until it’s just about to simmer. Pour this hot cream over the white chocolate chips and let it sit for a minute to soften the chocolate. Stir gently until the mixture is smooth and glossy. Allow it to cool slightly so it thickens without hardening.
  7. Glaze and garnish: Carefully pour the white chocolate glaze over the set mousse cakes, creating an even layer. Decorate each cake with a fresh blackberry and an edible violet or pansy for a beautiful, colorful finish.

Notes

  • Use fresh blackberries when possible for the best flavor, but frozen can be used if fresh are out of season.
  • Ensure the gelatin mixture is cooled before folding in whipped cream to keep the mousse light and airy.
  • Silicone molds or ring molds facilitate easy removal and a professional finish.
  • The dessert is best served chilled within 2 days for optimum freshness.
  • Edible flowers add visual appeal but are optional; alternatively, use fresh mint leaves or extra berries as garnish.

Nutrition

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

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