Mini Chocolate Berry Cakes

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
• strawberries, to decorate
• 2 tablespoons passion fruit pulp

Directions

1. 1

   Put biscuits in a food processor and process into fine crumbs. Add melted butter and process until large clumps form.

2. 2

   Press crumb mixture into mini muffin pans to make shells.

3. 3

   Refrigerate shells whil making the filling.

4. 4

   Melt chocolate and cream together and then cool.

5. 5

   Add mascarpone and vanilla and beat until smooth. Refrigerate mixture until required.

6. 6

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

7. 7

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