Mini Blackberry Mousse Cakes
These Mini Blackberry Mousse Cakes feature a crunchy chocolate cookie base, airy blackberry mousse, and a silky white chocolate glaze. Elegant, refreshing, and perfect for sharing.
Equipment
- Silicone Molds
- Mixing Bowls
- Small Saucepan
- Hand mixer or whisk
- Blender or Food Processor
- Fine Mesh Sieve
- Spatula
Ingredients
Chocolate Cookie Crust
- chocolate sandwich cookies crushed
- unsalted butter melted
Blackberry Mousse
- fresh or frozen blackberries
- sugar
- water
- lemon juice
- gelatin
- heavy cream whipped to soft peaks
- vanilla extract
White Glaze
- white chocolate chips
- heavy cream
Garnish
- fresh blackberries
- edible violets or pansies
Instructions
- Mix crushed chocolate sandwich cookies with melted butter until combined. Press into the base of silicone molds and freeze for 15 minutes.
- Cook blackberries, sugar, and water over medium heat until softened. Blend until smooth, then strain to remove seeds.
- Bloom gelatin in lemon juice for 5 minutes, then warm gently until dissolved. Stir into blackberry purée and cool to room temperature.
- Fold vanilla and softly whipped cream into the cooled blackberry purée until smooth and fluffy.
- Pour mousse over the crust in molds and refrigerate for at least 4 hours or overnight until set.
- Heat cream until simmering, pour over white chocolate chips, and let sit for 1 minute. Stir until smooth and cool until just pourable.
- Unmold chilled mousse cakes. Spoon glaze over each and top with a fresh blackberry and edible flower before serving.
Notes
Use silicone molds for clean unmolding. Chill mousse thoroughly for best texture. Add edible flowers just before serving for the freshest look.