Description
Delightful mini blackberry mousse cakes with a velvety texture and a crunchy graham cracker base, perfect for any occasion.
Ingredients
Scale
- 1 cup blackberries
- 1/4 cup sugar
- 1 cup heavy cream
- 2 tablespoons water
- 1 tablespoon gelatin
- 1 teaspoon vanilla extract
- 1/2 cup crushed graham crackers
- 1/4 cup melted butter
- Extra blackberries for garnish (optional)
- Mint leaves for garnish (optional)
Instructions
- In a small saucepan over medium heat, combine blackberries and sugar. Cook for about 10 minutes, or until the berries soften and become syrupy. Once finished, strain the mixture to remove seeds and set the blackberry syrup aside to cool.
- In a separate bowl, sprinkle gelatin over water and let it bloom for about 5 minutes. Then, gently heat the mixture until the gelatin is completely dissolved.
- In another bowl, whip heavy cream until soft peaks begin to form. Carefully fold in the cooled blackberry syrup along with the dissolved gelatin until combined. Be gentle to maintain the mousse’s airy texture.
- In individual serving cups, layer crushed graham crackers at the bottom. Pour the mousse mixture over the crackers, filling the cups.
- Refrigerate for at least 2 hours or until the mousse has completely set. When ready to serve, garnish with extra blackberries for presentation.
Notes
Store in the refrigerator for up to 3 days. For the best flavor, use fresh blackberries when in season.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg