Description
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.
Ingredients
Scale
- 1 cup chocolate cookie crumbs (For crust)
- 3 tbsp unsalted butter (Melted)
- 1 cup blackberries (Fresh or frozen)
- 1 1/2 cups heavy whipping cream (Divided use)
- 1 1/2 tbsp gelatin powder (Divided use)
- 4 oz white chocolate (Chips or bar)
- 1/4 cup sugar (Granulated)
- 1/2 cup blackberry puree (For glaze)
- 1/2 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
- Prep Time: 45 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 380 kcal
- Sugar: 24 g
- Sodium: 50 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg