Introduction

These Mini Blackberry Mousse Cakes are a delightful blend of rich chocolate, fresh berry flavor, and airy mousse. Perfect for special occasions or an elegant treat, they combine a crunchy cookie crust with a smooth, fruity filling topped with delicate garnishes.

The image shows four small round cakes, each with three layers: a dark brown base, a middle light purple layer, and a top thick creamy white layer. On top of each cake is a deep purple glossy glaze that drips slightly down the sides. Each cake is decorated with three blackberries and small delicate white flowers. The cakes are placed on a white plate with a light textured rim on a white marbled surface, with some green herb sprigs around the plate. The focus is on the front cake, showing fine details of the glaze and berries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups crushed chocolate sandwich cookies
1/4 cup melted unsalted butter
1 1/2 cups fresh or frozen blackberries
1/4 cup granulated sugar
2 tbsp water
1 tbsp fresh lemon juice
1 tsp unflavored gelatin
1 cup heavy cream, whipped to soft peaks
1/2 tsp vanilla extract
1 cup white chocolate chips
1/2 cup heavy cream (for ganache)
Fresh blackberries (for garnish)
Edible violets or pansies (for garnish)

Instructions

Step 1: For the crust, combine 1 1/2 cups crushed chocolate sandwich cookies and 1/4 cup melted unsalted butter. Press firmly into the bottom of 10-12 individual silicone molds.
Step 2: In a saucepan, cook 1 1/2 cups blackberries, 1/4 cup granulated sugar, 2 tbsp water, and 1 tbsp fresh lemon juice over medium heat for 5-7 minutes until berries break down. Strain through a fine-mesh sieve for a smooth puree; discard solids.
Step 3: Bloom 1 tsp unflavored gelatin over 2 tbsp cold water; let sit 5 minutes. Stir the bloomed gelatin into the warm blackberry puree until completely dissolved. Let the puree cool slightly.
Step 4: Gently melt 1 cup white chocolate chips with 1/2 cup heavy cream until smooth. Let cool to room temperature.
Step 5: In a large bowl, combine the cooled blackberry puree, cooled white chocolate mixture, and 1/2 tsp vanilla extract. Gently fold in 1 cup whipped heavy cream until just combined and airy.
Step 6: Pour the mousse over the cookie crusts in the prepared molds. Tap gently to release air bubbles. Refrigerate for at least 4-6 hours, or preferably overnight, until fully set.
Step 7: Carefully demold the mini mousse cakes. Garnish each with fresh blackberries and edible violets or pansies before serving. Store chilled in an airtight container for up to 2-3 days.

Tips & Variations

Use frozen blackberries thawed completely if fresh berries are not available to keep the recipe consistent.
For a more intense chocolate flavor, substitute some cookie crumbs with crushed dark chocolate cookies.
If you don’t have edible flowers, finely chopped mint leaves add a fresh touch to the garnish.
Ensure the gelatin is fully dissolved in the warm puree to prevent lumps in the mousse.
For easier unmolding, lightly grease silicone molds or briefly warm the exterior before removing cakes.

Storage

Store the mini mousse cakes in an airtight container in the refrigerator. They will keep well for 2-3 days. To serve, you can let them sit at room temperature for 10-15 minutes for a softer texture, but avoid leaving them out too long to maintain the mousse’s structure.

How to Serve

Four small round cakes sit on a white plate with a textured edge. Each cake has three visible layers: a bottom dark brown crumbly layer, a middle light purple mousse-like layer, and a thick top white cream layer. A shiny dark purple glaze drips slightly down from the top edge of the white layer. On top of each cake, two large blackberries are placed, dusted lightly with powdered sugar and decorated with small white flowers and green leaves. The plate rests on a white marbled surface, with some small green leaves scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini mousse cakes ahead of time?

Yes, they actually taste best when made a day ahead to allow the mousse to fully set and flavors to meld. Just keep them refrigerated until serving.

Can I substitute gelatin with a vegetarian alternative?

You can use agar-agar as a vegetarian substitute, but the setting process and quantity differ. Follow package instructions carefully to achieve a similar texture.