Description
Delightful mini cakes featuring a rich chocolate crust and airy blackberry mousse, perfect for any occasion.
Ingredients
- 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 tablespoons water
- 1 tablespoon lemon juice
- 1 teaspoon gelatin
- 1 cup heavy cream, whipped to soft peaks
- 1/2 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1/2 cup heavy cream
- Fresh blackberries (for garnish)
- Edible violets or pansies (for decoration)
Instructions
- Combine crushed cookies and melted butter in a bowl.
- Press the mixture into the base of silicone or ring molds.
- Freeze for 15 minutes to firm up.
- In a small saucepan, cook blackberries, sugar, and water over medium heat until the blackberries break down.
- Blend the mixture and strain it to remove seeds.
- Bloom gelatin in lemon juice for 5 minutes, then warm it slightly and add it to the blackberry purée.
- Allow the purée to cool to room temperature.
- Fold in whipped cream and vanilla until smooth.
- Pour the mousse into chilled crusts and refrigerate for at least 4 hours or until set.
- For the glaze, heat 1/2 cup of heavy cream and pour it over 1 cup of white chocolate chips.
- Let it sit briefly, then stir until smooth. Cool slightly.
- Pour the glaze over set mousse cakes and garnish each with a fresh blackberry and edible violet.
Notes
Opt for high-quality chocolate cookies and fresh blackberries for the best flavor. You can add a splash of almond extract for a unique twist.
