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Mini Blackberry Mousse Cakes

Mini Blackberry Mousse Cakes

Elegant, fruity, and irresistibly light, these Mini Blackberry Mousse Cakes feature layers of biscuit or sponge base, silky blackberry mousse, and a glossy glaze—perfect for brunches, weddings, or any occasion that calls for Fancy Little Cakes.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 5 hours
Servings: 6 mini cakes
Course: Dessert
Cuisine: French-inspired
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Sponge Base
  • 1 1/2 cups crushed biscuits or sponge cake crumbs light texture preferred
  • 4 tbsp unsalted butter melted
  • 1 tsp vanilla extract
Blackberry Mousse
  • 1 1/2 cups blackberries fresh or frozen
  • 1/3 cup sugar
  • 1 tsp lemon zest
  • 2 tsp gelatin or use agar-agar for vegetarian option
  • 3/4 cup heavy cream cold
Blackberry Glaze
  • 1/2 cup blackberry purée seedless
  • 1/2 cup powdered sugar
  • 1 tbsp corn syrup or honey

Equipment

  • Cake molds or silicone domes
  • Hand or stand mixer
  • Fine mesh strainer

Method
 

  1. Combine crushed biscuits or sponge crumbs with melted butter and vanilla extract. Press into molds to form the base. Chill until firm.
  2. Simmer blackberries with sugar and lemon zest until soft. Blend and strain to remove seeds. Cool completely.
  3. Bloom gelatin in water, then dissolve it into the warm purée. Let it cool to room temperature.
  4. Whip heavy cream to soft peaks. Gently fold in the blackberry purée to create mousse.
  5. Spoon mousse over chilled bases in molds. Smooth the tops. Chill for at least 4 hours or overnight until set.
  6. For the glaze, combine purée, powdered sugar, and corn syrup. Warm slightly to make pourable.
  7. Unmold cakes and spoon glaze over the top. Decorate with berries, mint leaves, or edible flowers as desired.

Notes

Try heart or dome-shaped molds for added elegance. You can freeze the mousse cakes and glaze them just before serving. Great for baby showers and weekend brunches!