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Mini Blackberry Mousse Cakes

Mini Blackberry Mousse Cakes
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Indulge in the delightful experience of Mini Blackberry Mousse Cakes, an elegant no-bake dessert that combines a rich blackberry cream with a crunchy chocolate cookie crust. Perfect for tea parties, spring celebrations, or simply satisfying a sweet craving, these mini treats are as visually stunning as they are delicious. Layered with a silky white chocolate glaze and topped with fresh blackberries and edible flowers, they make an impressive centerpiece for any occasion. With simple ingredients and straightforward steps, creating these gourmet mini cakes is easy and rewarding, ensuring your guests will be wowed by both their flavor and presentation.

Ingredients

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  • 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 gelling agent
  • 1 cup heavy cream, whipped to soft peaks
  • 1/2 tsp vanilla extract
  • 1 cup white chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. For the crust: Combine crushed cookies and melted butter; press into silicone molds and freeze for 15 minutes.
  2. For the blackberry mousse: Cook blackberries, sugar, and water until softened; blend into a purée. Bloom the vegan gelling agent in lemon juice, stir into warm purée, cool to room temperature, then fold in whipped cream.
  3. Assemble: Pour the mousse over the chilled crusts; refrigerate for at least 4 hours until set.
  4. Prepare the glaze: Heat heavy cream until simmering, pour over white chocolate chips, stir until smooth.
  5. Final touches: Glaze each cake and garnish with fresh blackberries and edible flowers.

Nutrition

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

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