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Mini Blackberry Mousse Cakes

Creamy Mini Blackberry Mousse Cakes: A No-Bake Delight

Delight in these Mini Blackberry Mousse Cakes featuring a crunchy crust and fluffy mousse, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Setting 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
  • 24 cookies Chocolate Sandwich Cookies Crushed
  • 5 tbsp Unsalted Butter Melted
For the Mousse
  • 2 cups Fresh or Frozen Blackberries Frozen should be cooked and strained
  • 1/2 cup Sugar Adjust based on ripeness of blackberries
  • 1/4 cup Water To cook down blackberries
  • 1 tbsp Lemon Juice For acidity
  • 1 tsp Gelatin Dissolve before mixing
  • 1 cup Heavy Cream Whipped to soft peaks
  • 1 tsp Vanilla Extract
For the Glaze
  • 1 cup White Chocolate Chips Substitute with vegan chocolate if desired
  • 1/2 cup Heavy Cream For melting chocolate

Equipment

  • food processor
  • mixing bowl
  • small saucepan
  • spatula
  • silicone or ring molds

Method
 

Prepare the Crust
  1. Crush the chocolate sandwich cookies in a food processor until fine crumbs. Melt the unsalted butter and mix it with the crumbs. Press into molds and freeze for 15 minutes.
Cook the Blackberry Mixture
  1. Combine blackberries, sugar, and water in a saucepan over medium heat. Cook until softened, about 5-7 minutes. Blend and strain the mixture.
Bloom the Gelatin
  1. Sprinkle gelatin over lemon juice and let sit for 5 minutes. Warm to dissolve and mix into blackberry puree, then cool.
Fold in Cream
  1. Whip heavy cream to soft peaks and gently fold into cooled blackberry mixture with vanilla.
Layer the Mousse
  1. Pour mousse into chilled crust molds, smooth the tops, and refrigerate for at least 4 hours until firm.
Prepare the Glaze
  1. Heat heavy cream until simmering, pour over white chocolate chips, stir until melted, and cool slightly.
Garnish
  1. Unmold mousse cakes, drizzle with glaze, and garnish with blackberries and edible violets.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 120mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Ensure gelatin is fully dissolved for silky texture. Allow glaze to cool to prevent melting the mousse.

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