Ingredients
Method
Chocolate Mousse Cups
- Melt the dark chocolate in a heatproof bowl over simmering water. Let it cool slightly.
- In a separate bowl, whip the heavy cream until soft peaks form.
- In another bowl, beat the egg whites and sugar until stiff peaks form.
- Fold the melted chocolate into the whipped cream, then gently fold in the egg whites.
- Spoon the mousse into mini cups and refrigerate for at least 2 hours before serving.
Mini Fruit Tarts
- Fill each tart shell with pastry cream.
- Top with mixed berries, arranging them decoratively.
- Heat apricot jam until melted and brush over the fruit for a shiny glaze.
Mini Cheesecakes
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, beat cream cheese, sugar, and vanilla until smooth.
- Add the egg and sour cream, mixing until combined.
- Pour the mixture into the mini graham cracker crusts.
- Bake for 15-20 minutes until set. Let cool and refrigerate before serving.
Nutrition
Notes
These mini desserts can be made a day in advance for convenience. Feel free to customize the toppings based on seasonal fruits or personal preferences.
