Mini Chocolate Strawberry Fluffs Food

MINI CHOCOLATE-STRAWBERRY CHEESECAKES

Steps:

• Preheat the oven to 375 degrees F. Pulse the cookies, almonds, butter and 3 tablespoons granulated sugar in a food processor until finely ground. Spray 6 cups in a muffin tin with nonstick cooking spray. Press the crumbs on the bottom and up the sides of the cups. Bake until golden, about 10 minutes.
• Heat the chocolate in a large bowl in the microwave, stirring every 30 seconds, until just melted. Add the confectioners' sugar, cream cheese and heavy cream, and beat on medium-high speed to combine with an electric mixer. Spoon into the muffin cups and refrigerate until set, about 20 minutes.
• Toss the strawberries with the remaining 2 tablespoons granulated sugar until syrupy, about 15 minutes. Remove the cheesecakes from the muffin tin and serve topped with the strawberries.

MINI CHOCOLATE STRAWBERRY FLUFFS

Steps:

• First, Melt the chocolate chips, salt, and milk in a microwave safe bowl. Heat for thirty seconds, then stir. Heat in fifteen second intervals until fully melted, stirring in between each interval.
• Microwave Cool Whip for 10 seconds to make it soft, fluffy, and easy to work with (This also speeds up the defrosting process).
• Combine Cool Whip with chocolate mixture, not forgetting to swirl the two together, which will make the dessert more appealing. Make sure the chocolate doesn't overpower the cool whip.
• Once this step is done, fill the Fillo shells with the cool whip chocolate mixture, then slice strawberries into small triangles and insert them into the top of the dessert with the tips facing upwards.
• Hope You Enjoy! Bon Appetit!