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INGREDIENTS:
#1 CHOCOLATE CARAMEL MOUSSE SHOT GLASS DESSERTS
Mousse:
200g Milk Chocolate
100mL + 500mL Whipping Cream
1 Cup Dulce de leche
Chocolate Sauce:
250g Dark Chocolate
150mL Whipping Cream
Decorations:
Maltesers
Choc Caramel Curls/Wafers
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#2 EGGLESS MINI CARAMEL CHEESECAKE CUPS WITH CHOCOLATE TRUFFLE KISSES
(Makes 24 minis)
Crumb Mix:
125g Sweet Biscuits
1 Tablespoon Softened Butter
(Reserve 1 Tablespoon of mix to sprinkle on top)
Caramel Cheesecake Filling:
250g Cream Cheese
2/3 Can Caramel (I used Aldi brand)
Extra 1/3 Can to dollop on top
Pinch of Salt
1/2 Cup Caster Sugar
250mL Whipping Cream
NB: This makes a soft filling – for a firmer filling add 1 Tablespoon Gelatine dissolved in 60ml boiling water at the end and mix well)
Truffles:
300g Dark Chocolate Melts (I used Nestle Baker’s Melts)
150g Whipping Cream
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#3 CARAMEL CHEESECAKE SHOT GLASS DESSERT CUPS
INGREDIENTS: Makes Approx 12
250g Cream Cheese
1/2 Cup Sugar
300mL Whipping Cream
Pinch of Salt
1/2 Cup Caramel (I used the Aldi canned Caramel)
6 Chocolate Biscuits
Extra 1/2 Cup Caramel for piping between layers
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INGREDIENTS CONVERSION LINK:
Link to convert Grams to Cups
https://www.allrecipes.com/article/cup-to-gram-conversions/
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