Description
Delight in these Mini Blackberry Mousse Cakes, featuring rich, creamy mousse atop a buttery graham cracker crust.
Ingredients
Scale
- 1 cup blackberries
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 tablespoon gelatin
- 1 teaspoon vanilla extract
- 2 egg whites
- 2 tablespoons butter
- 1 cup graham cracker crumbs
Instructions
- Preheat the oven to 350°F (175°C) and prepare your mini cake pans by lightly greasing them.
- Crush the graham cracker crumbs finely and blend them with melted butter until the mixture resembles wet sand.
- Pack the crumb mixture into the bottom of each mini pan—press it firmly to ensure it holds together.
- Whip the heavy cream with sugar and vanilla extract until soft peaks form.
- Puree the blackberries until smooth, then gently fold the blackberry puree into the whipped cream mixture.
- Dissolve the gelatin in lukewarm water and fold it into the blackberry mixture.
- Whip the egg whites until stiff peaks form and delicately fold them into the blackberry and cream mixture.
- Pour the mousse into the prepared crusts, smoothing the tops, and refrigerate until fully set, about four hours or overnight.
- Serve chilled and garnish with fresh blackberries.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. These mousse cakes are best served cold.
Nutrition
- Serving Size: 1 cake
- Calories: 270
- Sugar: 15g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg