These Mini Blackberry Mousse Cakes combine light, fluffy cake with a creamy blackberry mousse topping, perfect for an elegant and fruity dessert.

Units Scale

1 cup heavy cream (Very cold for easier whipping)
1/2 cup blackberries, pureed
2 tablespoons powdered sugar
1 teaspoon gelatin (optional for thicker mousse) (Dissolve in warm water if using)

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Preparation Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
Mix dry ingredients In a bowl, mix together flour, baking powder, and salt.
Cream butter and sugar In a separate bowl, cream the softened butter and sugar until fluffy.
Add egg and vanilla Add in the egg and vanilla, beating until well combined.
Combine batter Gradually mix in the dry ingredients and milk until a smooth batter forms.
Baking Fill each muffin cup with batter about 2/3 full.
Bake Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
Cool cakes Allow them to cool completely.
Mousse Preparation In another bowl, whip the heavy cream until soft peaks form.
Add pureed blackberries and sugar Add in the blackberry puree and powdered sugar.
Optional gelatin If using gelatin, dissolve it in warm water and mix it in.
Fold mousse Gently fold the whipped cream into the blackberry mixture until well combined.
Assembly Once the cakes are cool, top each one with a generous scoop of blackberry mousse.
Chill Chill for at least an hour before serving.
Final topping Before serving, top each mousse cake with fresh blackberries and a dollop of whipped cream.

Using very cold heavy cream helps achieve easier whipping.
The gelatin is optional for thicker mousse; if used, it should be dissolved in warm water before mixing.
Chilling the mousse cakes for at least an hour improves flavor and texture.