Irresistible Raspberry Mini Mousse Cakes Recipe to Try Now

Raspberry mini mousse cakes are like little clouds of berry bliss that will make your taste buds dance. With their luscious raspberry flavor and creamy texture, they are perfect for any occasion, whether it’s a summer picnic or a cozy night in with friends.

Imagine biting into a rich, velvety mousse that melts in your mouth, bursting with the sweet-tart flavor of fresh raspberries. These miniature delights not only look stunning on your dessert table but also promise an experience that will have everyone begging for seconds.

I remember the first time I made these raspberry mini mousse cakes; my family devoured them faster than I could say “dessert.” Their eyes lit up, and the compliments flowed like the chocolate sauce I drizzled on top.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Raspberries: Opt for plump, vibrant raspberries; they add both flavor and color to your mousse.

• Heavy Cream: Choose high-quality heavy cream for a rich and airy texture in your mousse.

• Granulated Sugar: Regular sugar works best to sweeten the mousse without altering its texture.

• Gelatin Powder: Use unflavored gelatin to help set the mousse nicely; it keeps everything together.

• Vanilla Extract: Pure vanilla extract adds depth and warmth to the overall flavor profile.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Raspberry Mini Mousse Cakes

Prepare Your Raspberries: Start by washing the fresh raspberries thoroughly under cold water and gently patting them dry with a paper towel. Set aside some beautiful ones for garnish later.

Make the Raspberry Puree: Blend half of the raspberries in a food processor until smooth. Strain through a fine sieve to remove seeds, yielding about one cup of puree that smells heavenly.

Whip the Cream: In a mixing bowl, whip heavy cream using an electric mixer until soft peaks form. Be careful not to overbeat; you want it creamy and luscious.

Dissolve Gelatin: In a small bowl, sprinkle gelatin powder over cold water and let it bloom for about five minutes. Then heat gently until dissolved completely; this step ensures your mousse sets properly.

Combine Ingredients: Fold the raspberry puree into whipped cream carefully; add sugar and vanilla extract while gently mixing until well combined. Finally, fold in dissolved gelatin to bind everything together beautifully.

Chill and Serve: Spoon the mixture into mini dessert cups or molds and refrigerate for at least two hours until set. Garnish with remaining raspberries before serving for an elegant touch that impresses everyone!

Perfecting the Cooking Process

Start by preparing your raspberry puree first, then whip the cream while the chocolate cools for a seamless workflow.

Add Your Touch

Feel free to swap raspberries with strawberries or blueberries for a different flavor. You can also try adding a hint of vanilla extract.

Storing & Reheating

Store these mousse cakes in an airtight container in the refrigerator for up to three days. They taste best chilled, so no reheating is necessary.

Sometimes I wonder if my friends love me more for my cooking or my ability to bring dessert! These raspberry mini mousse cakes have definitely earned me some brownie points over the years.

FAQ

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well; just thaw and drain excess liquid before using.

How do I know when the mousse is ready?

The mousse should be thick enough to hold its shape but still light and airy.

Can I make these ahead of time?

Absolutely! They store well in the fridge and can be made a day in advance.

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Raspberry Mini Mousse Cakes

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Raspberry mini mousse cakes are delectable, airy desserts that combine the rich flavor of raspberries with a creamy texture. These bite-sized treats are perfect for any gathering, from summer picnics to elegant dinner parties. With a vibrant presentation and a burst of sweet-tart flavor in every bite, they are sure to impress your guests. Easy to make and adaptable with various fruits, these mousse cakes promise an unforgettable dessert experience.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: Makes approximately 6 servings 1x
• Category: Dessert
• Method: No cooking involved
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup fresh raspberries
• 1 cup heavy cream
• 1/3 cup granulated sugar
• 1 tsp unflavored gelatin powder
• 2 tsp cold water
• 1 tsp pure vanilla extract

Instructions

1. Wash and dry the fresh raspberries, reserving some for garnish.
2. Blend half of the raspberries in a food processor until smooth, then strain through a sieve to create about 1 cup of raspberry puree.
3. Whip the heavy cream in a mixing bowl until soft peaks form.
4. In a separate bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes; then gently heat until dissolved.
5. Fold the raspberry puree into the whipped cream, adding sugar and vanilla extract until combined. Finally, gently fold in the dissolved gelatin.
6. Spoon the mixture into mini dessert cups and refrigerate for at least 2 hours until set. Garnish with reserved raspberries before serving.

Nutrition

• Serving Size: 1 mousse cake (50g)
• Calories: 150
• Sugar: 12g
• Sodium: 30mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 35mg

Keywords: You can substitute raspberries with strawberries or blueberries for varied flavors. Use high-quality ingredients for the best taste and texture. Store leftovers in an airtight container in the fridge for up to three days.