Description
Indulge in these delightful Mini Blueberry Mousse Cakes with Mirror Glaze. Each bite offers a light and airy blueberry mousse enveloped in a shiny, glossy glaze, making them the perfect dessert for any occasion. With their vibrant color and balanced flavor of sweetness and tanginess, these mini cakes are sure to impress your guests at birthdays, weddings, or casual gatherings.
Ingredients
Scale
- 1 cup fresh blueberries
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 tsp gelatin powder
- 1/4 cup sour cream
- For the mirror glaze: 1/4 cup water
- 1/4 cup corn syrup
- 3 oz white chocolate
Instructions
- Prepare the mousse base by cooking half the blueberries with sugar over medium heat until they break down. Strain to remove skins.
- Whip heavy cream until soft peaks form.
- In another bowl, mix strained blueberry puree, sour cream, and dissolved gelatin. Fold in whipped cream gently.
- Pour the mixture into mini cake molds and refrigerate for at least four hours to set.
- For the mirror glaze, heat water, corn syrup, and sugar until dissolved; then stir in white chocolate until smooth.
- Once set, unmold cakes onto a cooling rack and pour warm glaze over each cake evenly. Let excess drip off before serving.
Nutrition
- Serving Size: 1 cake (60g)
- Calories: 175
- Sugar: 15g
- Sodium: 35mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Use high-quality ingredients for the best flavor. Ensure the mousse is completely chilled before glazing for a perfect finish. Experiment with different berries or add lemon zest for extra flavor.