Description
Delightful mini raspberry mousse cakes that are easy to make and perfect for any occasion.
Ingredients
- 1 cup chocolate cookie crumbs
- 4 tbsp melted unsalted butter
- 2 cups fresh raspberries (plus extra for garnish)
- 1/4 cup honey (or sugar syrup)
- 1 tbsp lemon juice
- 1 cup heavy whipping cream (chilled)
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Set your oven to 350°F (175°C).
- Prepare the cookie base: In a bowl, combine the chocolate cookie crumbs with the melted butter. Press the mixture into the bottom of mini cake tins.
- Make the raspberry mixture: Blend the fresh raspberries, honey, and lemon juice until smooth.
- Whip the cream: In a separate bowl, whip the heavy cream with the vanilla extract until soft peaks form.
- Combine raspberry and whipped cream: Gently fold the raspberry mixture into the whipped cream until well combined.
- Assemble the cakes: Spoon the mousse over the cookie crusts and smooth the tops with a spatula.
- Chill: Place the mini cakes in the refrigerator to set for at least 120 minutes.
- Garnish and serve: Before serving, top each mousse cake with fresh raspberries for that extra pop of color and flavor!
Notes
Store leftover mini cakes in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.