Go Back
–+ servings
Mini Blackberry Mousse Cakes

Mini Blackberry Mousse Cakes for a Delightful Summer Treat

Mini Blackberry Mousse Cakes are a delightful summer treat combining sweet blackberries and a rich chocolate crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 6 hours
Total Time 6 hours 45 minutes
Servings: 10 cakes
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups crushed chocolate sandwich cookies
  • 1/2 cup unsalted butter (melted)
For the Blackberry Puree
  • 2 cups fresh or frozen blackberries You can swap for raspberries.
  • 1/4 cup granulated sugar Adjust based on blackberry sweetness.
  • 1 cup water Use minimally for desired thickness.
  • 2 tablespoons fresh lemon juice Fresh is best for flavor.
For the Mousse
  • 1 tablespoon unflavored gelatin Ensure it’s bloomed.
  • 1 cup heavy cream (whipped to soft peaks) Be cautious not to overbeat.
  • 1 cup white chocolate chips Opt for a reputable brand.
  • 1/2 cup heavy cream (for ganache) Should be at room temperature.
For the Garnish
  • 1 cup fresh blackberries Consider extra for garnish.
  • 1 cup edible violets or pansies Optional for decoration.

Equipment

  • Mixing Bowls
  • Saucepan
  • silicone molds
  • Fine sieve
  • Heatproof bowl
  • Microwave or double boiler

Method
 

Prepare the Crust
  1. Combine crushed chocolate sandwich cookies and melted unsalted butter in a mixing bowl. Press mixture into the bottom of 10-12 silicone molds.
Make Blackberry Puree
  1. In a saucepan, combine blackberries, sugar, water, and lemon juice. Cook over medium heat for 5-7 minutes until syrupy, then strain through a fine sieve.
Prepare Gelatin
  1. Bloom gelatin in cold water for 5 minutes. Mix bloomed gelatin into warm blackberry puree until dissolved. Cool to room temperature.
Melt Chocolate
  1. Melt white chocolate chips with heavy cream in a heatproof bowl, stirring until smooth. Cool to room temperature.
Combine Mousse Ingredients
  1. Fold cooled blackberry puree into the melted chocolate mixture. Add whipped heavy cream and fold gently until combined.
Assemble & Refrigerate
  1. Pour mousse into molds over the crusts and refrigerate for at least 4-6 hours, preferably overnight.
Garnish & Serve
  1. Demold the cakes and garnish with fresh blackberries and edible flowers. Serve on a platter.

Nutrition

Serving: 1cakeCalories: 300kcalCarbohydrates: 35gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 200IUVitamin C: 10mgCalcium: 45mgIron: 1mg

Notes

Ensure proper gelatin blooming and gentle folding for airy texture. Chill overnight for best flavor meld.

Tried this recipe?

Let us know how it was!