How long can I store the Mini Blackberry Mousse Cakes in the fridge?

You can safely keep them covered in the refrigerator for up to three days. Make sure they’re in an airtight container so the mousse base stays fresh and the texture remains light and airy.

Can I use frozen blackberries instead of fresh for the mousse?

Yes — using frozen blackberries works well because they’re usually picked at peak ripeness. Just thaw slightly and simmer them down for the berry puree, then proceed with the usual steps.

What can I use instead of gelatin to make the mousse?

If you prefer a vegetarian or vegan option, swap the gelatin for agar-agar (or another plant-based stabiliser). Note that the texture will be slightly firmer, so fold the cream gently and chill as usual for best results.

Can I freeze these mini cakes and serve them later?

Absolutely — these mini mousse cakes freeze nicely. Freeze them without garnish, wrap securely, then thaw in the fridge a few hours before serving to maintain the mousse’s airy texture and berry flavour.

Mini Blackberry Mousse Cakes – 5 Irresistible, Blissful Treats

Description

Light, creamy mini blackberry mousse cakes made with a smooth berry purée, airy whipped cream, and a simple graham base for an elegant, refreshing dessert.

Ingredients

Scale

1 cup graham cracker crumbs
4 tablespoons melted butter
1 tablespoon sugar (optional)
2 cups blackberries
1/4 cup sugar
1 tablespoon lemon juice
2 tablespoons water
1 teaspoon unflavored gelatin
2 tablespoons cold water
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Fresh blackberries for garnish
Mint leaves for garnish

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Instructions

Mix graham cracker crumbs with melted butter until the mixture resembles damp sand.
Press the crumb mixture into the bottom of mini molds to form the base.
Simmer blackberries, sugar, lemon juice, and water until berries soften.
Mash lightly and strain through a fine mesh sieve to remove seeds.
Bloom gelatin in cold water, then heat gently until dissolved.
Stir dissolved gelatin into the warm blackberry purée.
Whip heavy cream with powdered sugar and vanilla until soft peaks form.
Fold the cooled blackberry mixture into the whipped cream.
Spoon the mousse over the prepared bases and smooth the tops.
Chill for at least 4 hours until fully set.
Unmold gently and garnish with fresh blackberries and mint.

Notes

Use silicone molds for the cleanest release.
Freeze without garnish and thaw in the fridge for later use.
Add garnish just before serving to keep colors bright.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 mini cake
Calories: 0
Sugar: 0
Sodium: 0
Fat: 0
Saturated Fat: 0
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 0
Fiber: 0
Protein: 0
Cholesterol: 0