Description
Mini Blackberry Mousse Cakes are a delightful summer treat, combining luscious mousse with the sweet-tart flavor of blackberries.
Ingredients
Scale
- 12 cookies Crushed Chocolate Sandwich Cookies
- 5 tablespoons Melted Unsalted Butter
- 2 cups Fresh or Frozen Blackberries
- 1/2 cup Granulated Sugar
- 1/4 cup Water
- 2 tablespoons Fresh Lemon Juice
- 1 tablespoon Unflavored Gelatin
- 1 cup Heavy Cream
- 1/2 cup White Chocolate Chips
- 1 teaspoon Vanilla Extract
- 12 pieces Extra Fresh Blackberries
- 12 pieces Edible Violets or Pansies
Instructions
- Combine crushed chocolate sandwich cookies with melted unsalted butter in a mixing bowl and mix until evenly moistened. Firmly press this mixture into the bottom of 10-12 silicone molds, creating an even layer. Refrigerate to set.
- In a medium saucepan, combine blackberries, sugar, water, and lemon juice. Cook for 5-7 minutes until soft. Strain through a fine mesh sieve to create a smooth puree and set aside to cool.
- Sprinkle gelatin over 2 tablespoons of cold water and let bloom for 5 minutes. Add to warm blackberry puree, stirring until dissolved, and set aside to cool further.
- Combine white chocolate chips and a splash of heavy cream in a small saucepan over low heat, stirring until melted and smooth. Allow to cool to room temperature.
- In a large mixing bowl, combine cooled blackberry puree with melted white chocolate and a splash of vanilla. Whip remaining cream to soft peaks and gently fold into the mixture.
- Spoon the mousse mixture over the crusts in the molds, smooth the tops, and tap the molds to release air bubbles.
- Cover the molds and refrigerate for at least 4-6 hours, preferably overnight, until set.
- Demold the cakes and garnish with extra blackberries and edible flowers before serving chilled.
Notes
- Substitution: Try graham crackers or almond cookies for a different flavor profile.
- Adjust sugar based on berry sweetness.
- Must bloom gelatin properly in cold water before use.
- High-quality white chocolate yields best results.
- Optional garnish for an elegant touch.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 220
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Mini Blackberry Mousse Cakes, Summer Dessert, Blackberry Recipes