Mini Blueberry Mousse Cakes are delightful, individual desserts that feature a light and creamy blueberry mousse atop a buttery graham cracker crust. These elegant treats are perfect for special occasions or as a sweet ending to any meal.

Ingredients

For the Crust:

• 1 cup graham cracker crumbs
• 1/4 cup unsalted butter (melted)
• 2 tablespoons granulated sugar

For the Blueberry Mousse:

• 1 cup fresh or frozen blueberries (plus extra for garnish)
• 1/4 cup granulated sugar
• 1 teaspoon lemon juice
• 1 teaspoon gelatin powder
• 2 tablespoons water (for gelatin)
• 1 cup heavy cream (whipped)
• 1 teaspoon vanilla extract

Timing

Making Mini Blueberry Mousse Cakes takes about 30 minutes for preparation and 4 hours for chilling.

Instructions

Step 1: Prepare the Crust

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
3. Press into Molds: Spoon the mixture into the bottom of mini tart pans or muffin tins, pressing down firmly to create an even layer.
4. Bake: Bake the crusts in the preheated oven for about 8-10 minutes or until lightly golden. Remove from the oven and let cool completely.

Step 2: Prepare the Blueberry Mousse

1. Cook Blueberries: In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries start to break down and release their juices, about 5-7 minutes. Remove from heat and let cool slightly.
2. Dissolve Gelatin: In a small bowl, sprinkle the gelatin over the water and let it bloom for about 5 minutes. Then, gently heat until dissolved (you can use the microwave for about 10 seconds).
3. Blend Blueberry Mixture: Once the blueberry mixture has cooled, blend it until smooth. Strain through a fine mesh sieve to remove skins if desired.
4. Combine with Gelatin: Stir the dissolved gelatin into the blueberry puree until well combined.
5. Fold in Whipped Cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the blueberry mixture until fully incorporated.

Step 3: Assemble the Mini Cakes

1. Fill Crusts: Spoon or pipe the blueberry mousse into the cooled crusts, filling them to the top.
2. Chill: Cover and refrigerate the mini cakes for at least 4 hours or until the mousse is set.

Step 4: Serve

1. Garnish: Once set, garnish with fresh blueberries on top.
2. Enjoy: Carefully remove the mini cakes from the molds and serve chilled. Enjoy your delicious Mini Blueberry Mousse Cakes!

Nutritional Information

Here’s a quick overview of the nutritional content of Mini Blueberry Mousse Cakes (per cake, based on 12 servings):

Nutrient	Amount per Cake
Calories	180
Protein	2g
Fat	10g
Carbohydrates	22g
Fiber	1g
Sugar	9g

Tips for Customization

• Fruit Variations: Substitute blueberries with other berries like raspberries, strawberries, or blackberries for different flavors.
• Add Zest: Incorporate lemon or lime zest into the mousse for a refreshing citrus flavor.
• Chocolate Drizzle: Drizzle melted white or dark chocolate over the top for an extra touch of indulgence.

Conclusion

Mini Blueberry Mousse Cakes are a delightful and elegant dessert that combines the freshness of blueberries with a creamy mousse and a crunchy crust. These charming treats are perfect for any occasion and are sure to impress your guests. Enjoy this delightful recipe!