Blackberry Mousse Cake with Nougat Base, Blackberry Crémeux, and Purple Vanilla Glaze
A stunning blackberry mousse cake with nougat-chocolate base, creamy blackberry crémeux, a tangy mousse, and elegant purple vanilla glaze. Perfect for elegant gatherings.This Blackberry Mousse Cake is an elegant layered dessert that balances sweet and tangy flavors with an artistic finish. It starts with a soft nougat-chocolate cake base, layered with a silky blackberry crémeux and a berry jelly insert, then wrapped in a creamy blackberry mousse. Finished with a speckled purple vanilla glaze, chocolate rings, and edible flowers, this dessert is as stunning as it is flavorful.Make it over two days to allow freezing and glazing time—ideal for dinner parties or special occasions.
Servings 12 People
Ingredients
Nougat-Chocolate Base:
- 70 g good dark chocolate approx. 70%
- 30 g nougat
- 50 g butter
- 100 g light brown sugar
- 2 medium eggs
Blackberry Cremeux:
- 170 g blackberries fresh or frozen
- ½ sheet gelatin
- 140 g good white chocolate
- 2 egg yolks
- 15 g sugar
- 80 ml heavy cream
Blackberry Insert:
- 1 sheet gelatin
- 150 g blackberries fresh or frozen
- 2 tbsp sugar
Blackberry Mousse:
- 3.5 sheets gelatin
- 250 g blackberries fresh or frozen
- 4 tbsp light brown sugar
- Seeds of 1 vanilla bean
- Juice and zest of 1 organic lemon
- 200 ml heavy cream
- 125 g Greek yogurt or skyr
Vanilla-Speckled Mirror Glaze:
- 6 sheets gelatin
- 100 ml sweetened condensed milk
- 75 ml water
- 150 g sugar
- 150 g glucose syrup
- 150 g white chocolate chopped
- Seeds from 1 vanilla bean
- Purple gel food coloring e.g., Wilton
Decoration:
- 170 g good white chocolate
- Edible flowers pansies, red sorrel, etc.
Instructions
Nougat-Chocolate Base:
- Preheat oven to 175°C (347°F).
- Melt chocolate, nougat, and butter over a bain-marie. Remove from heat.
- Stir in sugar briefly. Add eggs and mix until smooth.
- Pour into a 16 cm springform pan lined with parchment paper.
- Bake for 15–20 minutes. Let cool, trim edges, and freeze the base.
Blackberry Cremeux:
- Heat berries until soft, then strain to remove seeds.
- Soak gelatin. Melt white chocolate in a bowl over a bain-marie.
- Whisk egg yolks and sugar in a separate bowl.
- Heat cream and berry juice just below boiling. Pour over yolks while whisking.
- Return to saucepan, heat to 83°C (181°F) while stirring.
- Strain into bowl, stir in gelatin, then pour over melted chocolate.
- Mix and pour into a 16 cm silicone mold. Freeze 3 hours.
Blackberry Insert:
- Heat berries and sugar, simmer, and strain.
- Soak gelatin, stir into hot juice. Cool for 5–10 min.
- Pour over frozen crémeux layer and freeze overnight or until solid.
Blackberry Mousse:
- Soak gelatin. Heat berries, sugar, vanilla, lemon juice & zest until softened.
- Strain and stir in gelatin. Let cool to lukewarm (10–15 min).
- Whip cream to soft peaks and fold in yogurt.
- Gradually fold in blackberry mixture.
- Pour 1/3 of mousse into 18 cm silicone mold (5–6 cm height).
- Add frozen insert (crémeux side down), cover with remaining mousse.
- Press frozen base into top. Freeze overnight.
Vanilla-Speckled Mirror Glaze:
- Soak gelatin. Heat condensed milk, water, sugar, glucose, and vanilla to boiling.
- Stir in gelatin. Pour over white chocolate and blend gently.
- Tint with purple gel coloring. Cover surface with cling film and cool to 36°C (97°F).
Glazing & Assembly:
- Remove frozen cake and place on rack or glass.
- Pour glaze evenly. Remove excess glaze with palette knife.
- Transfer to serving plate. Chill in fridge.
Decoration:
- Cut 2 acetate strips: one for the side (2 cm high), one for a 14 cm ring (for top decor).
- Temper white chocolate to 29°C.
- Spread onto acetate and texture with serrated spatula for top.
- Wrap around 16 and 18 cm rings. Chill until set.
- Remove acetate and wrap band around cake. Top with chocolate ring and edible flowers.
