Mini Chocolate Berry Cakes

1. 1

   Put biscuits in a food processor and process into fine crumbs.

2. 2

   Add melted butter and process until large clumps form.

3. 3

   Press crumb mixture into mini muffin pans to make shells.

4. 4

   Refrigerate shells whil making the filling.

5. 5

   Melt chocolate and cream together and then cool.

6. 6

   Add mascarpone and vanilla and beat until smooth.

7. 7

   Refrigerate mixture until required.

8. 8

   Stand chocolate mixture at room temperature 10 minutes before spooning into crumb shells.

9. 9

   Spoon some passionfruit pulp over top of each filled shell and top each with a slice of strawberry.

* Per serving · 4 servings · Values may vary.

No additional tips available.