Silky, indulgent, and visually stunning, these Mini Chocolate Mousse Cakes with Blueberries are the ultimate refined dessert. Molded into elegant bundt shapes and topped with a rich chocolate drizzle, fresh blueberries, mint leaves, and delicate edible flowers, they make a luxurious finale to any meal. Their light, airy texture and deep chocolate flavor offer an unforgettable bite-sized experience.
Why You’ll Love This Recipe
These mousse cakes are perfect for occasions where presentation matters as much as taste. The individual servings make for an elegant and hygienic dessert choice, while the rich chocolate mousse delivers decadent flavor with a light texture. Garnished with fresh berries, mint, and flowers, they are beautiful on the plate and surprisingly simple to prepare in advance. They’re ideal for dinner parties, weddings, or any gathering that calls for a showstopping dessert.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the chocolate mousse:
200g dark chocolate (60–70% cocoa), chopped
1 1/4 cups heavy cream
1/4 cup whole milk
2 tablespoons sugar
1 teaspoon vanilla extract
1 1/2 teaspoons powdered gelatin
2 tablespoons water
For the glaze & decoration:
100g dark chocolate, melted (for drizzle)
1/2 cup fresh blueberries
Fresh mint leaves
Edible flowers (optional)
Directions
- Bloom the gelatin: In a small bowl, sprinkle the gelatin over 2 tablespoons of water and let it sit for 5–10 minutes.
- In a saucepan over medium heat, warm the milk and sugar until the sugar is dissolved. Remove from heat and stir in the bloomed gelatin until completely dissolved.
- Pour the hot milk mixture over the chopped dark chocolate. Let sit for 1 minute, then stir until smooth. Add the vanilla extract and mix well. Let the mixture cool slightly.
- In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cooled chocolate mixture in two additions, mixing until fully incorporated and smooth.
- Pour the mousse into silicone mini bundt molds or other silicone forms. Smooth the tops with a spatula.
- Refrigerate for at least 6 hours, or preferably overnight, until the mousse is fully set.
- Once set, carefully unmold the mousse cakes.
- Drizzle with melted dark chocolate and top with fresh blueberries, mint leaves, and edible flowers just before serving. Serve chilled.
Servings and timing
Servings: 6–8 mini mousse cakes
Prep Time: 30 minutes
Chill Time: 6 hours (or overnight)
Total Time: Approximately 6 hours 30 minutes
Variations
- Berry Swirl: Add a swirl of blueberry or raspberry puree to the mousse before setting for a fruity twist.
- Coffee Infused: Add 1 teaspoon of instant espresso powder to the hot milk mixture for a mocha version.
- White Chocolate Version: Substitute dark chocolate with white chocolate and adjust sugar to taste.
- Nutty Crunch: Sprinkle chopped hazelnuts or almond praline over the top for texture.
- Alcohol Infusion: Add a tablespoon of liqueur such as Grand Marnier, Baileys, or Chambord to the chocolate mixture.
Storage/Reheating
Store the mousse cakes covered in the refrigerator for up to 3 days. For best texture and appearance, garnish just before serving. These mousse cakes are not suitable for reheating or freezing, as the texture can be compromised. Keep chilled until ready to serve.
FAQs
Can I use sheet gelatin instead of powdered?
Yes, use one sheet of gelatin (approximately 1.7g) in place of each 1/2 teaspoon of powdered gelatin. Soak and melt according to package instructions.
What type of chocolate is best?
Use high-quality dark chocolate with 60–70% cocoa content for the best flavor and consistency.
Do I need silicone molds?
Silicone molds are ideal for easy unmolding, but metal molds lined with plastic wrap can work in a pinch.
How do I prevent the mousse from collapsing?
Fold gently and thoroughly when combining whipped cream with the chocolate mixture, and allow enough chilling time for proper setting.
Can I make this recipe without gelatin?
Yes, but the mousse may not hold its shape as well. For a vegetarian alternative, use agar-agar, adjusting quantities appropriately.
Can I make them in advance?
Absolutely. Prepare and refrigerate them up to two days in advance. Decorate just before serving for best presentation.
Can I use milk or white chocolate instead?
Yes, though you may want to reduce added sugar with milk or white chocolate, as they are sweeter.
What if I don’t have a bundt mold?
Use ramekins, silicone muffin cups, or any small molds and serve inverted or directly in the dish.
How do I serve the mousse cakes?
Serve them chilled on individual plates with a fork or dessert spoon. Pairing with a berry coulis is also a lovely touch.
Are the edible flowers necessary?
They’re optional but add a sophisticated visual element. If you omit them, garnish with a mint sprig or extra berries instead.
Conclusion
Mini Chocolate Mousse Cakes with Blueberries offer a sophisticated, melt-in-your-mouth dessert experience with minimal effort. Their eye-catching presentation and rich, yet airy texture make them a perfect centerpiece for elegant events and celebrations. Whether you’re hosting a formal dinner or preparing a romantic treat, these mousse cakes are sure to leave a lasting impression.
Print
Mini Chocolate Mousse Cakes with Blueberries
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 40 minutes (including chilling)
- Yield: 6 mini mousse cakes 1x
- Category: Dessert
- Method: Chilling
- Cuisine: French
- Diet: Vegetarian
Description
Silky smooth chocolate mousse molded into elegant bundt shapes, topped with a rich chocolate glaze, fresh blueberries, mint, and delicate edible flowers for a refined dessert that melts in your mouth.
Ingredients
- 200g dark chocolate (60-70% cocoa), chopped
- 1 1/4 cups heavy cream
- 1/4 cup whole milk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons powdered gelatin
- 2 tablespoons water
- 100g dark chocolate, melted (for drizzle)
- 1/2 cup fresh blueberries
- Fresh mint leaves
- Edible flowers (optional)
Instructions
- Bloom the gelatin: In a small bowl, sprinkle the gelatin over 2 tablespoons water and let sit for 5–10 minutes.
- In a saucepan, heat the milk and sugar until warm. Remove from heat and stir in the bloomed gelatin until dissolved.
- Pour the hot milk mixture over the chopped chocolate and stir until fully melted and smooth. Add vanilla. Let cool slightly.
- Whip the cream to soft peaks, then gently fold it into the cooled chocolate mixture in two additions until fully combined.
- Pour into silicone mini bundt molds and smooth the tops. Chill for at least 6 hours or overnight until fully set.
- Carefully unmold the mousse cakes. Drizzle with melted chocolate.
- Top with fresh blueberries, mint leaves, and edible flowers. Serve chilled.
Notes
- Use silicone molds for easy unmolding and elegant shape.
- Make sure mousse is fully set before unmolding to prevent collapse.
- Decorate just before serving for the freshest presentation.
- Can be made a day ahead and stored in the fridge.
Nutrition
- Serving Size: 1 mini cake
- Calories: 290
- Sugar: 14g
- Sodium: 35mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
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