Description
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 molds. Freeze 15 minutes.
2. Cook blackberries, sugar, and water until berries break down. Blend and strain.
3. Bloom gelatin in lemon juice, then stir into warm blackberry purée. Cool.
4. Fold in vanilla and whipped cream until smooth.
5. Pour mousse over crusts. Chill 4 hours or until set.
6. Heat cream, pour over white chocolate. Stir until smooth. Cool slightly.
7. Glaze cakes, top with blackberries and violets.
Notes
Use silicone molds for professional results.
Let glaze cool before pouring to avoid melting mousse.
For vegan version, use agar and dairy-free cream.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: French-Inspired / Elegant
Nutrition
- Serving Size: 1 mini cake
- Calories: 285
- Sugar: 18g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg