MINI DESSERT SHOOTERS (RASPBERRY BROWNIE, STRAWBERRY CHEESECAKE, & LEMON MERINGUE)

WHERE TO BUY THE CUPS: tasting 2.5 fl oz. Raspberry, & Chocolate Mousse Recipe: Yields: 10-11 Brownie Layer: 1/4 cup (60g) butter, melted 1/8 cup (15g) cocoa powder 1/2 cup (55g) flour, sifted 1/2 cup (100g) sugar 1 egg 1 tsp (5mL) vanilla extract Mousse Layer: 6 oz semi sweet chocolate 1/2 cup (120mL) heavy cream Raspberry layer: 12 oz. of raspberries, divided Directions: First start by making your brownies. Place your butter and cocoa powder in your mixer and mix on medium speed until well combined. Then add in your flour, sugar, egg, and vanilla extract to your mixer. Make sure to scrape down the sides and all the way to the bottom of the bowl, as the batter will not mix thoroughly. Then continue to mix until all of the ingredients are combined. Bake at 350F for 25 minutes For the Raspberry layer, add 3/4 of your washed raspberries to a food processor or blender and blend and finely blend