Ingredients
160ggraham cracker sheets,(10 whole), broken into 1-inch pieces
1large egg white
2tbspbrown sugar,unpacked
3tbspunsalted butter,melted and cooled
pinchkosher salt
¼cupheavy whipping cream
1tspsugar
¼tspvanilla extract
1½ozdark chocolate
2cupsmixed berries,strawberries, raspberries, and blueberries
chocolate shavings,optional
Preparation
Heat the oven to 325 degrees F degrees. Line a 12-cup muffin tin with paper liners.
In a food processor, breakdown the graham cracker pieces to fine, even crumbs.
In a medium bowl, combine the graham cracker crumbs, egg white, brown sugar, butter and kosher salt. Mix with a fork until thoroughly and evenly combined.
Evenly distribute the crumbs (about 1½ tablespoons each) among the muffin cups and press them into an even layer on the bottom and up ⅔ of the sides of the liner.
Bake for about 10 to 12 minutes until crust is beginning to brown, rotating the pan halfway through baking.
Meanwhile, combine the cream, sugar, and vanilla.
With a metal whisk or hand mixer, whip the cream to medium peaks or desired stiffness.
Set aside in refrigerator for about 2 to 3 minutes, or until ready to use.
Place the chocolate in a microwave safe bowl and heat at 50% power for about 1 minute. Stir the chocolate and continue to heat at 30 second intervals until melted.
When crust is completely cool, carefully remove the paper liner.
Spoon ½ teaspoon of melted chocolate onto the bottom of the crust.
Place the cups in the freezer for at least 30 minutes to set.
Once the chocolate is set and crust is firm, top the chocolate with berries and whipped cream.
Top with chocolate shavings, if using. Repeat with the remaining crusts. Serve immediately.
