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Mini Blackberry Mousse Cakes for Elegant No-Bake Indulgence Recipe

Mini Blackberry Mousse Cakes for Elegant No-Bake Indulgence Recipe
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★★★★★

5.1 from 23 reviews

These Mini Blackberry Mousse Cakes are a sophisticated no-bake dessert featuring a crunchy chocolate cookie crust topped with a light, airy blackberry mousse and a smooth white chocolate glaze. Garnished with fresh blackberries and edible flowers, they offer an elegant indulgence perfect for special occasions or refined entertaining.

Ingredients

Scale

For the Crust

  • 24 Chocolate Sandwich Cookies, crushed (substitute with any chocolate cookie if desired)
  • 6 tablespoons Unsalted Butter, melted

For the Mousse

  • 2 cups Blackberries, fresh or frozen
  • 1/2 cup Sugar
  • 1/4 cup Water
  • 1 tablespoon Lemon Juice
  • 2 teaspoons Gelatin (or agar powder for vegan option)
  • 1 cup Heavy Cream, whipped to soft peaks
  • 1 teaspoon Vanilla Extract

For the Glaze

  • 1 cup White Chocolate Chips
  • 1/4 cup Heavy Cream (for melting chocolate, estimated)

For Garnish

  • 8 Fresh Blackberries
  • 8 Edible Violets or Pansies (food-safe)

Instructions

  1. Prepare the Crust: In a bowl, mix the crushed chocolate sandwich cookies with the melted butter until well combined. Press this mixture firmly into silicone molds or ring molds to form an even layer. Place the molds in the freezer for 15 minutes to set and firm up.
  2. Make the Blackberry Puree: In a saucepan over medium heat, combine the blackberries, sugar, and water. Cook, stirring occasionally, until the berries break down completely, about 8-10 minutes. Remove from heat, then blend the mixture until smooth and strain through a fine sieve to remove seeds, yielding a silky puree.
  3. Bloom the Gelatin: Place the gelatin powder into a small bowl with the lemon juice and let it sit for 5 minutes to bloom. Warm the gelatin gently (either in a microwave for 10-15 seconds or over a double boiler) until dissolved, then stir into the slightly cooled blackberry puree until fully incorporated. Let the mixture cool to room temperature.
  4. Whip Cream and Fold: Whip the heavy cream to soft peaks and add the vanilla extract. Gently fold the whipped cream into the cooled blackberry mixture, mixing carefully to maintain the mousse’s airy texture.
  5. Assemble the Mousse Cakes: Pour the blackberry mousse over the chilled crust base in the molds. Smooth the top if necessary. Refrigerate for at least 4 hours, or until the mousse is completely set.
  6. Prepare the White Chocolate Glaze: Heat 1/4 cup of heavy cream in a small pot until it just begins to simmer. Pour over the white chocolate chips and let sit for 2 minutes, then stir until smooth and glossy. Allow the glaze to cool slightly but remain pourable.
  7. Glaze and Garnish: Carefully pour the white chocolate glaze over the set mousse cakes, covering the tops evenly. Immediately garnish each cake with a fresh blackberry and an edible violet or pansy. Serve chilled for a beautiful, elegant dessert.

Notes

  • For a vegan version, substitute gelatin with agar powder and use coconut or soy-based cream instead of heavy cream.
  • Fresh blackberries provide the best flavor, but frozen can be used if thawed and drained well.
  • Press the crust firmly to prevent it from crumbling when unmolding the cakes.
  • Ensure the gelatin mixture is not hot when combining with whipped cream to avoid deflating the mousse.
  • Use food-safe edible flowers for garnish to ensure safety.

Nutrition

Keywords: blackberry mousse, no-bake dessert, mini mousse cakes, white chocolate glaze, no-bake mousse, elegant dessert, berry mousse cakes

Find it online: https://mixitwitjoe.com/mini-blackberry-mousse-cakes-for-elegant-no-bake-indulgence-recipe/