Bite Size Desserts

I bake. It's one of those things that I love and can't get enough of. Recently I remixed some old recipes and made mini versions of Mini Jello Parfait, Double Layer Chocolate Mousse, and Individual Pineapple Upside Down Cake.

Double Layer Chocolate Mousse - remix of this Triple Layer Mousse recipe 

Ingredients 

• Bottom Layer (Bittersweet chocolate layer)
• 6 oz Bittersweet Ghiradelli Chocolate 
• 1/2 teaspoon gelatin powder
• 1/2 cup milk
• 1 1/4 cup heavy whipping cream 
• Top Layer (Milk chocolate layer)
• 10 oz semi-sweet baking chocolate
• 1/2 teaspoon gelatin powder
• 1/2 cup milk
• 1 cup heavy whipping cream
• White Chocolate or Coconut flakes for garnish

Instructions 
Bittersweet Chocolate Layer 

1. Melt chocolate in a bowl resting over a pot of gently simmering water (double broiler system), stirring constantly on low heat.
2. Stir gelatin powder into milk and let sit for a minute. Heat milk on low heat (do not let it boil) and whisk into chocolate. Let cool to room temperature.
3. Whip cream to soft peak and fold into chocolate. 
4. Pour mousse into bottoms of individual dessert cups. Chill for at least 1 hour. 

Milk Chocolate Layer 

1. Melt chocolate in a bowl resting over a pot of gently simmering water (double broiler system), stirring constantly on low heat.
2. Stir gelatin powder into milk and let sit for a minute. Heat milk on low heat (do not let it boil) and whisk into chocolate. Let cool to room temperature.
3. Whip cream to soft peak and fold into chocolate. 
4. Check the mousse in the fridge to make sure it is firm.
5. Pour second layer of mousse into individual dessert cups. Chill for at least 1 hour. 
6. Once both layers are firm garnish with white chocolate shaves or coconut fakes. 

Mini Jello Parfait - this recipe is a remix of the original Frui Parafait Mold Recipe. Last made here. 

Ingredients 

• 1 package (8 serving oz) Cherry JELL-O
• 1 1/2 cups boiling water
• 1 1/2 cups cold water
• 3/4 cup blueberries
• 3/4 cup chopped strawberries
• 1 1/2 cups thawed cool whip 

Instructions 

1. Add boiling water to gelatin mix in large bowl until completely dissolved. 
2. Stir in cold water.
3. Refrigerate jello mixture for 1 hour or until slightly thickened. 
4. Separate 1 1/2 cups of the gelatin into a separate mixing bowl and add cool whip to mixture. Stir with whisk until well blended.
5. Stir fruit in remaining jello.
6. Fill 2 oz dessert cup halfway with cool whip jello mixture and refrigerate for an hour or until thickened.
7. Add second layer of jello and fruit to the dessert cups. Refrigerate for 1.5 hours or until thickened. 

Individual Pineapple Upside Down Cake

For these delicious treats I followed this exact recipe on Big Mama's Home Kitchen blog. I doubled the recipe to make 12 individual size cakes. Once the individual pineapple upside down cakes were made I placed them in Blossom Baking Cups I bought from Michaels to serve. 

Enjoy!