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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.

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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Prep Time 45 minutes
Freezing 4 minutes
Total Time 4 hours 45 minutes
Servings: 6 cake
Course: Dessert
Cuisine: French-inspired
Calories: 380
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Mix cookie crumbs and butter; press into bottom of 6 ring molds. Freeze for 10 minutes.
  2. Puree blackberries, sugar, and lemon juice; stir in bloomed gelatin. Fold into whipped cream.
  3. Pipe blackberry mousse into molds (halfway full). Freeze for 20 minutes.
  4. Melt white chocolate and stir in gelatin. Fold into whipped cream and vanilla.
  5. Pipe white mousse over purple layer to top of mold. Freeze for 4 hours.
  6. 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.