Description
Light, fruity, creamy mini blackberry mousse cakes set over a crisp chocolate cookie crust and finished with a smooth white glaze.
Ingredients
Chocolate sandwich cookies, crushed
Unsalted butter, melted
Fresh or frozen blackberries
Sugar
Water
Lemon juice
Gelatin
Heavy cream, whipped to soft peaks
Vanilla extract
White chocolate chips
Heavy cream
Fresh blackberries
Edible violets or pansies
Instructions
1. In a bowl, combine crushed chocolate sandwich cookies and melted butter.
2. Press the mixture into silicone molds and freeze for 15 minutes.
3. Cook blackberries, sugar, and water until softened.
4. Blend the mixture and strain out seeds.
5. Bloom gelatin in lemon juice and dissolve, then stir into warm purée.
6. Let the purée cool, then fold in whipped cream and vanilla.
7. Pour mousse over crusts and refrigerate 4 hours.
8. Heat heavy cream and pour over white chocolate to make glaze.
9. Unmold cakes and spoon glaze over each one.
10. Garnish with fresh blackberries and edible flowers.
Notes
Use frozen berries for deeper color.
Chill molds fully for clean unmolding.