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Mini Blackberry Mousse Cakes

Decadent Mini Blackberry Mousse Cakes for Your Spring Gatherings

Delight in these Mini Blackberry Mousse Cakes, a no-bake dessert perfect for spring gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 40 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 20 cookies Chocolate Sandwich Cookies Substitute with graham crackers or digestive biscuits if desired.
  • 1/2 cup Unsalted Butter Use vegan butter for dairy-free.
For the Mousse
  • 2 cups Fresh or Frozen Blackberries Cooked and strained frozen blackberries work well.
  • 1/2 cup Sugar Adjust to taste depending on berry tartness.
  • 1/4 cup Water
  • 2 tablespoons Lemon Juice Fresh lemon juice enhances flavor.
  • 1 tablespoon Gelatin Substitute with agar-agar for vegan option.
  • 1 cup Heavy Cream Coconut cream can be used as a dairy-free alternative.
  • 1 teaspoon Vanilla Extract
For the Glaze
  • 1 cup White Chocolate Chips Use dairy-free chocolate for vegan option.
  • 1/2 cup Heavy Cream (for Glaze) Ensure it’s well-heated before adding to chocolate.
For Garnish
  • 12 pieces Fresh Blackberries
  • 1 cup Edible Violets or Pansies Ensure they are food-safe.

Equipment

  • Food Processor
  • Medium saucepan
  • fine-mesh sieve
  • large mixing bowl
  • Hand mixer
  • silicone molds

Method
 

Step-by-Step Instructions
  1. Prepare the Crust: Crush the chocolate sandwich cookies into fine crumbs, melt the unsalted butter, and mix together. Press into molds and freeze for 15 minutes.
    Mini Blackberry Mousse Cakes
  2. Cook the Blackberries: Combine blackberries, sugar, and water in a saucepan. Cook for 8-10 minutes until soft, then puree and strain the mixture.
    Mini Blackberry Mousse Cakes
  3. Bloom the Gelatin: Mix gelatin with lemon juice and let it stand for 5 minutes. Warm strained blackberry puree and dissolve the bloomed gelatin.
    Mini Blackberry Mousse Cakes
  4. Whip the Cream: Whip heavy cream and vanilla extract until soft peaks form, being careful not to overwhip.
    Mini Blackberry Mousse Cakes
  5. Combine Mousse Ingredients: Fold whipped cream into the blackberry mixture until fully incorporated and smooth.
    Mini Blackberry Mousse Cakes
  6. Assemble the Mousse Cakes: Pour the mousse into chilled cookie crusts, smooth the top, and refrigerate for at least 4 hours.
    Mini Blackberry Mousse Cakes
  7. Make the White Chocolate Glaze: Warm heavy cream, pour over chocolate chips, and stir until smooth and glossy.
    Mini Blackberry Mousse Cakes
  8. Glaze and Garnish the Cakes: Remove cakes from molds, pour glaze over, and garnish with fresh blackberries and edible flowers.
    Mini Blackberry Mousse Cakes

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 100IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

Chill the mousse thoroughly for best results. Store in an airtight container for up to 3 days.

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