Chocolate Raspberry Mini Pound Cake Desserts
Make these easy delicious Mini Desserts.
I love Mini Desserts. Sometimes having a big filling Dessert is too much after a big meal. Try making Mini Desserts instead.
For this Recipe, the Pound Cake needs to be frozen. You can make your own Pound Cake and freeze it or you can simply buy Pound Cake from the freezer section at your grocer.
CHOCOLATE RASPBERRY POUND CAKE MINI DESSERTS
Ingredients:
- 1 Butter Pound Cake Loaf, frozen-Do Not Thaw
- 1 Cup Raspberry Fruit Spread
- 1 Cup Dark Chocolate Morsels
- 1 Cup Heavy Whipping Cream
- 2 Tablespoons Unsalted Butter, softened
- 3 Ounces White Chocolate
- Gold Cupcake Sprinkles (optional)
Directions:
1. Heat the Raspberry Fruit Spread in a small pan over low heat. The Jam will become a smooth spreadable Sauce. Then pour the Fruit Spread Sauce into a strainer, over a small bowl, to remove all the seeds. Then let it cool slightly.
2. Cut the FROZEN Pound Cake in half lengthwise as you see here. Using a pastry brush, apply the Raspberry Fruit Spread on both halves of the Pound cake. The Cake has less crumbles when you cut it FROZEN.
3. Now put the halves back together and slice the loaf into 12 little Mini Filled Cakes.
4. Place a wire rack on a baking sheet or tray. Then place the Mini Pound Cakes on the wire rack.
5. Place the Dark Chocolate Morsels in a medium size glass bowl. Now, in a small saucepan, bring the Whipping Cream to a boil then pour the hot Whipping Cream over the Chocolate Morsels in the bowl and stir well. Next add in the Butter and continue to stir until the Morsels are all melted and the mixture is smooth and everything has all come together. Remove from heat and let it cool slightly. This is going to be the Glaze for the Mini Pound Cakes.
6. The messy part is next! Ladle the warm Chocolate mixture over each individual Mini Pound Cake and let it run down the sides. Because the Cake is cold, the Glaze sticks better, and it won’t make the Cake mushy.
7. Put the tray in the refrigerator to set the Glaze before the next step.
8. Melt the White Chocolate in a double boiler or microwave. Remove the tray of Mini Pound Cakes from the refrigerator. Using a spoon drizzle the White Chocolate on the tops of the Mini Pound Cakes.
9. Lastly, you can add just a sprinkle of the Gold Cupcake Sprinkles on top for a little bling, but it isn’t necessary. Pop the tray back in the refrigerator to set the White Chocolate.
Put the finished Pound Cake Mini Desserts on a Dessert tray and you are ready to serve.
Recipe by: Hot Dish Homemaker
