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Mini Blackberry Mousse Cakes

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Indulge in the elegance of Mini Blackberry Mousse Cakes, a delightful no-bake dessert that combines rich blackberry cream atop a chocolate cookie crust, finished with a smooth white chocolate glaze. These mini cakes are perfect for any occasion, from sophisticated tea parties to casual gatherings, offering a burst of flavor and stunning presentation in every bite. With vibrant blackberries paired with creamy white chocolate, they create a luxurious experience that’s both refreshing and indulgent. Whether you’re looking to impress guests or treat yourself, these petite desserts are sure to impress.

Ingredients

Scale
  • 1 1/2 cups chocolate sandwich cookies, crushed
  • 1/4 cup unsalted butter, melted
  • 1 1/2 cups fresh or frozen blackberries
  • 1/4 cup sugar
  • 2 tbsp water
  • 1 tbsp lemon juice
  • 1 tsp vegan gelatin
  • 1 cup heavy cream, whipped to soft peaks
  • 1/2 tsp vanilla extract
  • 1 cup white chocolate chips
  • 1/2 cup heavy cream
  • Fresh blackberries
  • Edible violets or pansies

Instructions

  1. For the crust, mix crushed chocolate cookies and melted butter; press into molds and freeze.
  2. Cook blackberries with sugar and water until soft, then blend and strain for a smooth puree.
  3. Bloom vegan gelatin in lemon juice; warm slightly before mixing with cooled blackberry puree.
  4. Fold whipped cream into the blackberry mixture gently until combined.
  5. Pour mousse over crusts; refrigerate until set (at least 4 hours).
  6. Prepare white chocolate glaze by heating cream and mixing with chocolate chips until smooth.
  7. Pour glaze over set mousse and decorate with fresh berries and edible flowers.

Nutrition

Find it online: https://recipesbypenelope.com/mini-blackberry-mousse-cakes/