Description
Delightful mini cakes featuring a rich chocolate crust, luscious blackberry mousse, and a smooth white chocolate glaze.
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 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 for topping
- Edible violets or pansies for garnish
Instructions
- Prepare the crust: In a mixing bowl, combine the crushed chocolate sandwich cookies with the melted butter. Mix until well combined. Press the mixture into the base of silicone or ring molds and freeze for 15 minutes.
- Make the blackberry purée: In a saucepan, combine blackberries, sugar, and water. Cook until the berries break down. Blend and strain the mixture.
- Bloom the gelatin: Combine gelatin with lemon juice and let it bloom for 5 minutes. Warm slightly and incorporate it into the blackberry purée, allowing it to cool.
- Combine with whipped cream: Fold in the vanilla extract and whipped cream into the cooled blackberry purée until smooth.
- Assemble the cakes: Pour the mousse over the chilled crusts in molds. Refrigerate for at least 4 hours or until set.
- Make the glaze: Heat heavy cream until hot, pour over white chocolate chips, stir until glossy, and let cool.
- Finish up: Once the mousse is set, pour the glaze over the cakes. Garnish with a fresh blackberry and an edible violet or pansy.
Notes
Allow the blackberry purée and gelatin mixture to cool completely before folding in whipped cream to maintain the mousse’s light texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg