Mini Blackberry Mousse Cakes with White Chocolate and Edible Violets Recipe
These Mini Blackberry Mousse Cakes are a delightful no-bake dessert featuring a crunchy chocolate cookie crust topped with a smooth and airy blackberry mousse, enriched with white chocolate ganache. Garnished with fresh blackberries and edible flowers, these elegant individual cakes are perfect for special occasions or a sophisticated treat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 5 hours 30 minutes (including chilling time)
- Yield: 10 to 12 mini mousse cakes 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 1 1/2 cups crushed chocolate sandwich cookies
- 1/4 cup melted unsalted butter
Blackberry Puree
- 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
- 2 tbsp cold water (for gelatin blooming)
Mousse
- 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)
Garnish
- Fresh blackberries
- Edible violets or pansies
Instructions
- Prepare the crust: In a bowl, mix 1 1/2 cups crushed chocolate sandwich cookies with 1/4 cup melted unsalted butter until evenly combined. Press this mixture firmly into the bottom of 10-12 individual silicone molds to form the crust base.
- Make the blackberry puree: In a saucepan over medium heat, combine 1 1/2 cups blackberries, 1/4 cup granulated sugar, 2 tbsp water, and 1 tbsp fresh lemon juice. Cook for 5-7 minutes until the berries soften and break down. Strain the mixture through a fine-mesh sieve to obtain a smooth puree, discarding the solids.
- Bloom the gelatin: Sprinkle 1 tsp unflavored gelatin over 2 tbsp cold water and let it sit for 5 minutes to bloom. Stir the bloomed gelatin into the warm blackberry puree until fully dissolved. Allow the puree to cool slightly.
- Prepare the white chocolate ganache: Gently melt 1 cup white chocolate chips with 1/2 cup heavy cream over low heat or in a double boiler until smooth. Let the ganache cool to room temperature.
- Combine mousse ingredients: In a large bowl, mix the cooled blackberry puree, cooled white chocolate ganache, and 1/2 tsp vanilla extract until well blended. Carefully fold in 1 cup whipped heavy cream until the mixture is light and airy.
- Assemble and chill: Pour the mousse over the prepared cookie crusts in the silicone molds. Tap gently to release any air bubbles. Refrigerate for at least 4-6 hours or preferably overnight until the mousse is fully set.
- Serve: Carefully remove the mini mousse cakes from the molds. Garnish each with fresh blackberries and edible violets or pansies. Store the cakes chilled in an airtight container and consume within 2-3 days for best freshness.
Notes
- For a smoother mousse, ensure the blackberry puree is thoroughly strained to remove seeds.
- Using silicone molds makes it easier to demold the mousse cakes without damage.
- Adjust sugar quantity according to the sweetness of your blackberries.
- This dessert should be kept refrigerated and consumed within a few days for optimal freshness.
- To speed up setting time, you may place the mousse cakes in the freezer for about 1-2 hours, but be cautious not to freeze completely.
Keywords: blackberry mousse, mini mousse cakes, no bake dessert, white chocolate mousse, chocolate cookie crust, individual mousse cakes, fruit mousse, elegant desserts
