Mini Chocolate Berry Cakes |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 18 |
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These a great for a party or picnic. They are so yummy and so easy. The bases can be made the day before and filled on the day. I use an Italian amaretti biscuit as the flavour seems more intense. I use slices of strawberries or whole raspberries on the tops, but any berry can be used. Ingredients:
150 g amaretti bisuits |
80 g unsalted butter, melted |
75 g white chocolate |
1/4 cup cream |
250 g mascarpone |
1/2 teaspoon vanilla extract |
strawberry, to decorate |
2 tablespoons passion fruit pulp |
Directions:
1. Put biscuits in a food processor and process into fine crumbs. Add melted butter and process until large clumps form.
2. Press crumb mixture into mini muffin pans to make shells.
3. Refrigerate shells whil making the filling.
4. Melt chocolate and cream together and then cool.
5. Add mascarpone and vanilla and beat until smooth. Refrigerate mixture until required.
6. Stand chocolate mixture at room temperature 10 minutes before spooning into crumb shells.
7. Spoon some passionfruit pulp over top of each filled shell and top each with a slice of strawberry.
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