Mini White Forest Cakes in Cookie Shells
Equipment
- 1 Muffin tin (12-cup)
- 1 Rolling Pin
- 1 Mixing bowl
- 1 Electric mixer
- 1 Saucepan
- 1 Whisk
- 1 piping bag
- 1 Spatula
- 12 Parchment paper circles
Ingredients
- 200 gram all-purpose flour
- 100 gram unsalted butter softened
- 50 gram granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 200 gram white chocolate chopped
- 200 milliliter heavy cream
- 50 gram caster sugar
- 1 teaspoon gelatin powder
- 100 gram fresh cherries pitted and halved
- 50 gram dark chocolate shaved
Instructions
- Preheat the oven to 180°C (350°F).
- In a mixing bowl, combine flour, butter, granulated sugar, and egg to form a dough.
- Roll out the dough and cut into circles to fit the muffin tin cups.
- Press dough circles into the muffin tin to form cookie shells.
- Place parchment paper circles in each shell and fill with baking weights.
- Bake for 12-15 minutes until golden brown, then let cool.
- In a saucepan, heat cream until just boiling, then pour over white chocolate.
- Stir until smooth and let the mixture cool slightly.
- Dissolve gelatin in a small amount of water and add to chocolate mixture.
- Whip the cooled mixture with an electric mixer until thick and fluffy.
- Pipe the white chocolate mousse into the cooled cookie shells.
- Top each cake with fresh cherries and a sprinkle of dark chocolate shavings.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Ensure the cookie shells are completely cooled before adding the mousse to prevent melting. When working with gelatin, make sure it is fully dissolved to avoid any lumps. The white chocolate mousse can be prepared a day in advance and piped into the cookie shells the next day for convenience. If fresh cherries are not available, you can use canned cherries, but be sure to drain them well before using.
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