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.
Pin Share Print 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%)