Description
These Mini Blackberry Mousse Cakes feature a luscious blackberry cream over a chocolate cookie crust, topped with white chocolate glaze and fresh berries.
Ingredients
1 1/2 cups chocolate sandwich cookies, crushed
1/4 cup unsalted butter, melted
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
1 cup white chocolate chips
1/2 cup heavy cream
Fresh blackberries
Edible violets or pansies
Instructions
1. Combine crushed cookies and melted butter. Press into molds and freeze for 15 minutes.
2. Cook blackberries, sugar, and water until soft. Blend and strain.
3. Bloom gelatin in lemon juice for 5 minutes. Warm and mix into purée.
4. Fold whipped cream and vanilla into cooled purée to form mousse.
5. Pour mousse over crusts. Chill for 4 hours or overnight.
6. Heat cream and pour over white chocolate chips. Stir until smooth.
7. Cool slightly, pour glaze over mousse cakes, and garnish with berries and flowers.
Notes
Use silicone molds for a professional finish.
Let glaze cool slightly before pouring.
Substitute gelatin with agar for a vegetarian version.
Serve chilled within 24 hours.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 mini cake
- Calories: 310
- Sugar: 18g
- Sodium: 85mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg