Chocolate Mousse

September 16th, 2009 | Posted by admin

It always makes fun to serve individual cakes to friends and family. These little cakes are great for a brunch or dessert bars. And the children, both small and great, love their own little cake. The molten chocolate cake with his head down on the plates, turned around and served warm. The small fruits Topped Cheesecake are very portable in their own little paper cup. Whether you prefer hot or cold chocolate cheesecake, you're sure to enjoy your own mini –Cake.

INDIVIDUAL melted chocolate CUSTARD Cup Cakes

1 / 3 cup butter, cubed
1 / 3 cup cocoa powder
3 Seats (1-ounce pieces) semisweet chocolate, coarsely chopped
3 eggs
7 egg whites
Sugar 1 cup confectioners'
1 / 2 cup brown sugar
1 1 / 2 teaspoon vanilla extract
1 / 3 cup flour
1 / 8 teaspoon salt

Preheat oven to 450 degrees.

Place the butter, cocoa and chocolate in a microwave-safe bowl. Microwave the mixture at 50% power forStir 20 seconds, until smooth. The eggs, egg whites, powdered sugar, brown sugar, and vanilla. Stir the mixture well mixed. Flour and salt until blended. Pour into seven 6-ounce cup of cream, were coated with Teflon cooking spray. Place custard cups on a baking tray basket. Bake at 450 degrees for 10 to 12 minutes or until a thermometer inserted in the center reads 160 degrees. Remove from the oven and let stand for 1 minute. Run a knife around the edge of the custardCups and invert on individual dessert plates. Serve immediately.

TINY FRUIT topped cheesecake

Crust:
1 cup Graham cracker crumbs
2 tablespoons sugar
4 tablespoons butter, melted

FILLING:
1 cup sugar
2 tablespoons lemon juice
3 pkgs (8-oz) cream cheese, soft
3 eggs
2 tsp vanilla extract

Covering:
1 can (21-oz) fruit pie filling of your choice ie cherry, peach, strawberry, blueberry

Preheat oven to 350 degrees. Line a 12-cup muffin tins with cupcakeLiner ask; aside.

Place in a bowl, combine the graham crackers crumbs, 2 tablespoons sugar and butter. Divide the mixture evenly on the lined muffin tins and press the crumbs into a solid layer in each cupcake liner shape. Bake for 3 to 5 minutes at 350 degrees. Cool completely.

Reduce heat oven to 325 degrees.

In the bowl of an electric mixer beat cream cheese on medium-high speed until fluffy. Add the 1 cup sugar and continue beating until smooth.Scrape the inside of the shell all the mixture into a bowl. Reduce speed to low and add the eggs, lemon juice and vanilla, mix just to incorporate. Fill cupcake liners 2 / 3 full with the cream cheese mixture. Bake 20 to 25 minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack. Top fill with the fruit and refrigerate until serving.

Enjoy!

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