Description
Delightful mini treats featuring creamy raspberry mousse on a rich chocolate cookie crust, perfect for any gathering.
Ingredients
Scale
- 1 cup chocolate cookie crumbs
- 4 tbsp melted unsalted butter
- 2 cups fresh raspberries (plus extra for garnish)
- 1/4 cup honey (or sugar syrup)
- 1 tbsp lemon juice
- 1 cup heavy whipping cream (chilled)
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C).
- Prepare the Cookie Base: Combine chocolate cookie crumbs with melted butter. Press into mini cake tins.
- Make the Raspberry Mixture: Blend fresh raspberries, honey, and lemon juice until smooth.
- Whip the Cream: Whip heavy cream with vanilla extract until soft peaks form.
- Combine Raspberry and Whipped Cream: Gently fold the raspberry mixture into the whipped cream.
- Assemble the Cakes: Spoon the mousse over the cookie crusts and smooth the tops.
- Chill: Refrigerate for at least 2 hours to set.
- Garnish and Serve: Add fresh raspberries on top before serving.
Notes
Chill your equipment for better whipped cream texture. Use fresh raspberries for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 220
- Sugar: 15g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg