Mini Chocolate Berry Cakes Recipe

Directions:

1. Put biscuits in a food processor and process into fine crumbs. Add melted butter and process until large clumps form.
2. Press crumb mixture into mini muffin pans to make shells.
3. Refrigerate shells whil making the filling.
4. Melt chocolate and cream together and then cool.
5. Add mascarpone and vanilla and beat until smooth. Refrigerate mixture until required.
6. Stand chocolate mixture at room temperature 10 minutes before spooning into crumb shells.
7. Spoon some passionfruit pulp over top of each filled shell and top each with a slice of strawberry.