Mini Chocolate Berry Cakes

Directions

1. 1
   Put biscuits in a food processor and process into fine crumbs.
2. 2
   Add melted butter and process until large clumps form.
3. 3
   Press crumb mixture into mini muffin pans to make shells.
4. 4
   Refrigerate shells whil making the filling.
5. 5
   Melt chocolate and cream together and then cool.
6. 6
   Add mascarpone and vanilla and beat until smooth.
7. 7
   Refrigerate mixture until required.
8. 8
   Stand chocolate mixture at room temperature 10 minutes before spooning into crumb shells.
9. 9
   Spoon some passionfruit pulp over top of each filled shell and top each with a slice of strawberry.