Mini Blackberry Mousse Cakes
Discover how to make Mini Blackberry Mousse Cakes. A delicious recipe with detailed instructions.
25
Prep Time
10
Cook Time
35
Total Time
8
Servings
⏱ Cooking Timer
Minutes : Seconds
Ingredients
Instructions
Step 1
1. Make the crust: Combine cookie crumbs and melted butter. Press 2 tbsp mixture into each cavity of an 8-cup muffin tin lined with parchment squares. Chill 15 minutes.
Step 2
2. Prepare blackberry puree: In a saucepan, cook blackberries, sugar, water, and lemon juice over medium heat for 5 minutes until berries break down. Strain through a fine mesh sieve, pressing with a spoon to extract ½ cup (120ml) smooth puree.
Step 3
3. Bloom gelatin: Sprinkle gelatin over 1 tbsp cold water in a small bowl. Let sit 5 minutes, then microwave 10 seconds to dissolve. Mix into warm blackberry puree.
Step 4
4. Whip cream: Using a stand mixer, whip chilled heavy cream and vanilla to soft peaks. Gently fold in cooled blackberry mixture until fully incorporated.
Step 5
5. Assemble mousse layer: Spoon 3 tbsp mousse over each chilled crust. Smooth tops with an offset spatula. Refrigerate 1 hour.
Step 6
6. Make ganache: Heat ½ cup cream until steaming (not boiling). Pour over white chocolate chips in a heatproof bowl. Let sit 2 minutes, then whisk until smooth. Cool to room temperature.
Step 7
7. Finish cakes: Pour 1½ tbsp ganache over each set mousse layer. Return to fridge for 30 minutes. Garnish with fresh berries and flowers before serving.
Chef's Notes
For ultra-smooth mousse, strain the blackberry puree twice
Chill your mixing bowl before whipping cream for better volume
Let ganache cool slightly before pouring to prevent melting the mousse
Serving Suggestions
Serve chilled as an elegant dessert after a roasted chicken dinner or with sparkling wine. Perfect for bridal showers or Valentine’s Day.
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More Dessert Recipes
Mini Blackberry Mousse Cakes
Discover how to make Mini Blackberry Mousse Cakes. A delicious recipe with detailed instructions.
Ingredients (13)
Instructions
- Make the crust: Combine cookie crumbs and melted butter. Press 2 tbsp mixture into each cavity of an 8-cup muffin tin lined with parchment squares. Chill 15 minutes.
- Prepare blackberry puree: In a saucepan, cook blackberries, sugar, water, and lemon juice over medium heat for 5 minutes until berries break down. Strain through a fine mesh sieve, pressing with a spoon to extract ½ cup (120ml) smooth puree.
- Bloom gelatin: Sprinkle gelatin over 1 tbsp cold water in a small bowl. Let sit 5 minutes, then microwave 10 seconds to dissolve. Mix into warm blackberry puree.
- Whip cream: Using a stand mixer, whip chilled heavy cream and vanilla to soft peaks. Gently fold in cooled blackberry mixture until fully incorporated.
- Assemble mousse layer: Spoon 3 tbsp mousse over each chilled crust. Smooth tops with an offset spatula. Refrigerate 1 hour.
- Make ganache: Heat ½ cup cream until steaming (not boiling). Pour over white chocolate chips in a heatproof bowl. Let sit 2 minutes, then whisk until smooth. Cool to room temperature.
- Finish cakes: Pour 1½ tbsp ganache over each set mousse layer. Return to fridge for 30 minutes. Garnish with fresh berries and flowers before serving.
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