Description
Delightful mini blueberry mousse cakes with a buttery graham crust, silky blueberry mousse, and a fresh burst of berry on top — perfect for any occasion.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 2 cups blueberries
- 1/4–1/2 cup granulated sugar (to taste)
- 1 tbsp lemon juice
- 1.5–2 tsp gelatin
- 2 tbsp water
- 1.5 cups heavy cream
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until evenly coated.
- Spoon the mixture into mini tart pans or muffin tins, pressing down firmly. Bake for about 8–10 minutes until lightly golden. Remove and cool completely.
- In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until blueberries break down, about 5-7 minutes. Let cool slightly.
- In a small bowl, sprinkle gelatin over the water and let bloom for 5 minutes. Gently heat until dissolved.
- Blend cooled blueberry mixture until smooth and strain through a fine mesh sieve if desired.
- Stir dissolved gelatin into the blueberry purée until well combined and let cool until lukewarm.
- In a separate bowl, whip heavy cream until soft peaks form. Gently fold whipped cream into the blueberry mixture.
- Spoon or pipe the mousse into the cooled crusts and refrigerate for at least 4 hours until set.
- Garnish with fresh blueberries before serving.
Notes
Feel free to experiment with different fruits or flavor enhancers. Ensure to mix and match ingredients as per your dietary preferences.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 220
- Sugar: 12g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg