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Mini Blackberry Mousse Cakes

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We love a dessert that looks like it came straight from a fancy French patisserie but was actually made in our messy kitchen. These Mini Blackberry Mousse Cakes are our latest masterpiece. Max calls them "fancy purple hats" because of their elegant shape and the way the glossy glaze drips down the sides. They are light, airy, and the perfect balance of tart blackberries and sweet white chocolate.

These exquisite Mini Blackberry Mousse Cakes feature a dark chocolate crust layered with tart blackberry mousse and sweet white chocolate mousse, finished with a glossy berry drip and fresh botanicals.
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Individual layered desserts with chocolate brownie bases, purple berry mousse layers, white cream tops with dark berry drizzle, and fresh blackberries garnished with small white flowers on a speckled ceramic plate.
Individual layered desserts with chocolate brownie bases, purple berry mousse layers, white cream tops with dark berry drizzle, and fresh blackberries garnished with small white flowers on a speckled ceramic plate. Save it For Later
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Why You Will Love This Mini Blackberry Mousse Cakes

You will love this recipe because it is a showstopper that requires no baking skills—just a little patience with the freezer. The layers are stunning: a rich dark chocolate base, a zesty blackberry mousse, and a cloud-like white chocolate mousse on top. The texture is silky smooth, and the glossy purple drip makes them look professionally finished. They are perfect for birthdays, bridal showers, or just when you want to feel fancy on a Tuesday.

How To Make Mini Blackberry Mousse Cakes

To get that perfect cylindrical look shown in the picture, we use acetate collars or a silicone mold. We start with a simple chocolate cookie crust pressed into the bottom. Then, we layer a vibrant purple blackberry mousse followed by a creamy white chocolate mousse. After freezing them solid to set the shape, we finish with a dramatic purple ganache drip and garnish with fresh berries and rosemary.

Mini Blackberry Mousse Cakes Ingredients

The Base

  • 1 cup chocolate wafer cookies or Oreos (filling removed); crushed fine
  • 3 tablespoons unsalted butter; melted

The Blackberry Mousse (Purple Layer)

  • 1 cup fresh blackberries (plus extra for puree)
  • 1 tablespoon lemon juice
  • 1 tablespoon gelatin powder (bloomed in 2 tablespoon water)
  • ¼ cup granulated sugar
  • 1 cup heavy whipping cream

The White Chocolate Mousse (White Layer)

  • 4 oz white chocolate chips; melted and cooled
  • ½ cup heavy whipping cream
  • ½ teaspoon gelatin powder (bloomed in 1 tablespoon water)
  • ½ teaspoon vanilla extract

The Glaze & Garnish

  • ½ cup blackberry puree (strained to remove seeds)
  • ½ cup powdered sugar
  • Fresh blackberries
  • Fresh rosemary sprigs
  • Tiny edible white flowers (optional)
Ingredients for Mini Blackberry Mousse Cakes arranged in a 4-panel flat lay on a white marble kitchen counter. Save it For Later

Step by Step Method

Prep the Molds

  • Cut acetate sheets into strips and tape them into rings (about 3 inches wide), or use a silicone cylinder mold. Place them on a baking sheet.

Make the Crust

  • Mix the crushed chocolate cookies with melted butter.
  • Press a spoonful into the bottom of each ring to create the dark base layer shown in the photo. Freeze for 10 minutes.

The Blackberry Layer

  • Puree blackberries with sugar and lemon juice; strain out the seeds.
  • Warm the puree slightly and whisk in the bloomed gelatin until dissolved. Let cool.
  • Whip 1 cup of heavy cream to soft peaks. Gently fold the blackberry mixture into the whipped cream until it is a uniform purple color.
  • Pipe or spoon this onto the crust, filling the mold halfway. Freeze for 20 minutes to set.

The White Layer

  • Melt the white chocolate and stir in the bloomed gelatin (warm it briefly if needed to melt).
  • Whip the remaining heavy cream and vanilla to soft peaks. Fold in the white chocolate mixture.
  • Pipe this over the purple layer, filling the mold to the top. Smooth the surface flat with a spatula.
  • Important: Freeze for at least 4 hours (or overnight) until rock hard.

Glaze and Decorate

  • Whisk blackberry puree with powdered sugar until it is a thick, pourable consistency (like syrup).
  • Remove the cakes from the molds/acetate.
  • Spoon the glaze over the center of each frozen cake, using the back of the spoon to gently push drips down the sides.
  • Top immediately with a fresh blackberry, a sprig of rosemary, and small flowers. Thaw in the fridge for 1 hour before serving.
Mini layered desserts on a speckled white plate, each with a chocolate brownie base, purple berry mousse layer, white cream layer, dark berry drizzle cascading down the sides, and topped with fresh blackberries, small white flowers, and rosemary sprigs. Save it For Later

MAX’S REACTION

"It wobbles when you touch it! The purple part tastes like sour candy and the white part tastes like ice cream. I like the little tree on top (that's the rosemary), but I took it off to eat the cake!"

What Pairs Well With Mini Blackberry Mousse Cakes

These cakes are rich and creamy, so they pair best with beverages that have a little acidity or bitterness. A glass of cold champagne or Prosecco is classic. For a non-alcoholic option, an Earl Grey tea or a tart lemonade complements the berry flavors perfectly.

Mini Blackberry Mousse Cakes Variations

Raspberry Swap

Swap the blackberries for raspberries for a pink-hued version. The tartness profile is very similar and works just as well with white chocolate.

Brownie Bottom

Instead of a cookie crust, bake a thin layer of fudgy brownie, cut out circles with a cookie cutter, and use that as your base for a more decadent dessert.

Dark Chocolate Top

If white chocolate is too sweet for you, make the top layer a dark chocolate mousse. The color contrast will be reversed but equally beautiful.

Lemon Twist

Add lemon zest to the white chocolate mousse layer. Lemon and blackberry are a flavor match made in heaven.

Mini blackberry mousse cakes with three layers - chocolate brownie base, purple blackberry mousse, and white cream top - drizzled with dark berry sauce and garnished with fresh blackberries, small white flowers, and rosemary sprigs on a speckled plate. Save it For Later

Equipment

  • Acetate Sheets (or 3-inch ring molds/silicone mold)
  • Blender or Food Processor (for puree)
  • Fine Mesh Sieve (to remove seeds)
  • Electric Mixer
  • Piping Bags (makes filling the molds much neater)
  • Mom Tip: If you don't have acetate, you can use mini springform pans or even make these in clear glass jars for a "no-unmolding" version.

Storage / Make Ahead / Serving Tips

Make Ahead

These are the ultimate make-ahead dessert. You can keep them fully assembled in the freezer for up to 2 weeks. Just glaze and garnish them the day you plan to serve.

Defrosting

Since they are frozen to hold their shape, they need to thaw in the refrigerator for about 1–2 hours before eating so the texture turns from ice cream to soft mousse.

Leftovers

Store leftovers in the fridge for up to 3 days. The mousse will hold its shape well as long as it stays cold.

Top Tips for Best Mini Blackberry Mousse Cakes

Patience is key! Let each layer chill before adding the next so you get those clean, distinct lines shown in the image. Also, straining the blackberry puree is mandatory—seeds will ruin the silky texture of the mousse. When glazing, do it while the cakes are still frozen; the cold cake helps the drip set quickly so it doesn't pool at the bottom.

Mini Blackberry Mousse Cakes FAQs

Do I have to use gelatin?

Yes, gelatin is what stabilizes the mousse and allows it to hold that perfect cylinder shape once thawed. Agar-agar can be used as a vegetarian substitute, but the texture will be slightly firmer.

Can I use frozen berries?

Absolutely. Frozen blackberries work perfectly for the puree since they will be blended anyway. Just thaw and drain excess water first.

How do I get the acetate off smoothly?

Once the cake is frozen, peel the tape off the acetate and gently unwrap it. If it sticks, rub the outside with your warm hands for 5 seconds to loosen the butterfat.

Is this gluten-free?

The mousse layers are naturally gluten-free! Just use gluten-free chocolate cookies for the base crust to make the entire dessert GF.

A Berry Elegant Treat

We are so proud of how these turned out—they look like little jewels on a plate. If you are in the mood for more sweet treats, try our fun Brown Sugar Pop Tart Cookies, whip up a batch of Maple Donut Bars Recipe for breakfast, or try the crispy-sweet Angel Cake Churro Bites.

Share your Mini Blackberry Mousse Cakes! Tag us @HannahCooking with #BlackberryMousse; we’re dying to see your beautiful layers and garnishes!

⭐️ Rate this Mini Blackberry Mousse Cakes recipe and let us know what twists or ingredients you used!

Looking for other recipes like Mini Blackberry Mousse Cakes? Try these:

Individual layered desserts with chocolate brownie bases, purple berry mousse layers, white cream tops with dark berry drizzle, and fresh blackberries garnished with small white flowers on a speckled ceramic plate. Save it For Later

Mini Blackberry Mousse Cakes

These exquisite Mini Blackberry Mousse Cakes feature a dark chocolate crust layered with tart blackberry mousse and sweet white chocolate mousse, finished with a glossy berry drip and fresh botanicals.
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Course: Dessert
Cuisine: French-inspired
Prep Time: 45 minutes
Freezing: 4 minutes
Total Time: 4 hours 45 minutes
Servings: 6 cake
Calories: 380kcal
Cost: $15

Equipment

  • 1 Acetate Sheets (Or silicone molds)
  • 1 Electric mixer (Hand or stand)
  • 1 Blender (For puree)
  • 1 Sieve (For straining seeds)

Ingredients

  • 1 cup chocolate cookie crumbs - For crust
  • 3 tablespoon unsalted butter - Melted
  • 1 cup blackberries - Fresh or frozen
  • 1 ½ cups heavy whipping cream - Divided use
  • 1 ½ tablespoon gelatin powder - Divided use
  • 4 oz white chocolate - Chips or bar
  • ¼ cup sugar - Granulated
  • ½ cup blackberry puree - For glaze
  • ½ cup powdered sugar - For glaze
  • 6 sprigs rosemary - Garnish

Instructions 

  • Mix cookie crumbs and butter; press into bottom of 6 ring molds. Freeze for 10 minutes.
  • Puree blackberries, sugar, and lemon juice; stir in bloomed gelatin. Fold into whipped cream.
  • Pipe blackberry mousse into molds (halfway full). Freeze for 20 minutes.
  • Melt white chocolate and stir in gelatin. Fold into whipped cream and vanilla.
  • Pipe white mousse over purple layer to top of mold. Freeze for 4 hours.
  • Unmold cakes. Mix puree and powdered sugar for glaze; drip over cakes. Garnish with berries and rosemary.

Notes

Freeze the cakes solid before removing the molds to ensure smooth sides. Strain the blackberry puree to remove all seeds for the silkiest texture.

Nutrition

Serving: 1mini cake | Calories: 380kcal (19%) | Carbohydrates: 32g (11%) | Protein: 4g (8%) | Fat: 26g (40%) | Saturated Fat: 16g (100%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 85mg (28%) | Sodium: 110mg (5%) | Potassium: 150mg (4%) | Fiber: 3g (13%) | Sugar: 24g (27%) | Vitamin A: 800IU (16%) | Vitamin C: 5mg (6%) | Calcium: 60mg (6%) | Iron: 1mg (6%)

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