Description
Indulge in the exquisite delight of Mini Blackberry Mousse Cakes, a no-bake dessert that effortlessly combines elegance with flavor. These charming individual cakes feature a luscious blackberry mousse layered over a rich chocolate cookie crust, adorned with a silky white chocolate glaze and topped with fresh blackberries and edible flowers. Perfect for tea parties, spring celebrations, or any sophisticated gathering, these mini treats are not just visually stunning but also incredibly easy to prepare. Your guests will be wowed by their delightful balance of tart and sweet flavors, making them an ideal choice for any occasion.
Ingredients
Scale
- 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 Gelatin
- 1 cup heavy cream, whipped to soft peaks
- 1/2 tsp vanilla extract
- 1 cup white chocolate chips
- 1/2 cup heavy cream
- Fresh blackberries
- Edible violets or pansies
Instructions
- Combine crushed cookies and melted butter; press into silicone molds. Freeze for 15 minutes.
- Cook blackberries, sugar, and water until soft; blend and strain for purée.
- Bloom Vegan Gelatin in lemon juice; mix with cooled blackberry purée.
- Fold in vanilla extract and whipped cream until smooth.
- Pour mousse over crusts; refrigerate for at least 4 hours to set.
- Prepare white chocolate glaze; pour over set cakes and garnish with berries.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cake (60g)
- Calories: 230
- Sugar: 15g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg