Description
These Mini Blackberry Mousse Cakes feature a luscious blackberry cream set over a chocolate cookie crust and topped with a silky white chocolate glaze.
Ingredients
For the Chocolate Cookie Crust:
1 1/2 cups chocolate sandwich cookies, crushed
1/4 cup unsalted butter, melted
For the Blackberry Mousse:
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
For the White Glaze:
1 cup white chocolate chips
1/2 cup heavy cream
For Garnish:
Fresh blackberries
Edible violets or pansies
Instructions
1. Combine crushed cookies and melted butter. Press into molds and freeze 15 minutes.
2. Cook blackberries, sugar, and water until berries soften. Blend and strain.
3. Bloom gelatin in lemon juice for 5 minutes. Warm and stir into warm berry purée. Cool.
4. Fold in vanilla and whipped cream.
5. Pour mousse over crusts and chill 4 hours.
6. Heat cream and pour over white chocolate. Stir smooth and cool slightly.
7. Glaze cakes and top with blackberry and violet.
Notes
Silicone molds help create a smooth finish.
Let glaze cool before pouring.
For vegan version, use agar and plant-based dairy.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: French-Inspired / Elegant
Nutrition
- Serving Size: 1 cake
- Calories: 340
- Sugar: 22
- Sodium: 90
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
- Cholesterol: 60