Assorted Mini Desserts Recipe

Melt the Chocolate

Chop the dark chocolate into small pieces and melt it in a heatproof bowl over simmering water (double boiler method) until smooth. Allow it to cool slightly.

Whip the Cream

In a separate bowl, whip the heavy cream until soft peaks form. Gradually add the sugar and vanilla extract, continuing to whip until stiff peaks form. Set aside.

Prepare the Egg Whites

In another clean bowl, beat the egg whites until stiff peaks form.

Combine Ingredients

Gently fold the melted chocolate into the whipped cream. Then, fold in the beaten egg whites until fully combined. Be careful not to deflate the mixture.

Chill and Serve

Spoon the mousse into serving cups and chill in the refrigerator for at least 2 hours before serving.

Prepare the Pastry

Preheat the oven to 180°C (350°F). Roll out the shortcrust pastry and line mini tartlet pans with it. Prick the base with a fork and bake for 15 minutes until golden. Let cool.

Make the Filling

In a bowl, beat the cream cheese with the powdered sugar and vanilla extract until smooth and creamy.

Assemble the Tartlets

Once the pastry has cooled, fill each tartlet shell with the cream cheese mixture. Top with assorted fresh fruits.

Chill and Serve

Refrigerate the tartlets for at least 30 minutes before serving.

Prepare the Crust

Preheat the oven to 160°C (320°F). In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of mini cheesecake pans to form the crust.

Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Bake the Cheesecakes

Pour the cheesecake filling over the prepared crusts and bake for 20-25 minutes until the centers are set. Let cool to room temperature.

Chill and Serve

Refrigerate the mini cheesecakes for at least 2 hours before serving.