Chocolate and vanilla layered mousse squares

• 200g chocolate sponge cake, crumbled
• 250g mascarpone cheese
• 200ml heavy cream, whipped
• 50g powdered sugar
• 5 ml vanilla extract
• 150g dark chocolate, melted
• 50g white chocolate, melted (for decoration)
• 8 hazelnut chocolate truffles

1. Place a layer of crumbled chocolate sponge cake at the bottom of 8 small square dessert cups and press down lightly.
2. In a medium bowl, whisk together the mascarpone, powdered sugar, and vanilla extract until smooth.
3. Fold in half of the whipped heavy cream into the mascarpone mixture. Divide this vanilla layer evenly among the cups.
4. Fold the melted dark chocolate into the remaining whipped cream to create a chocolate mousse. Spread this as the top layer in each cup.
5. Melt the white chocolate (or white chocolate spread) and drizzle thin lines over the top of each dessert.
6. Place one chocolate truffle in the center of each square.
7. Refrigerate for at least 2 hours before serving.

Serve chilled. These elegant mini-desserts are perfect for catering events, parties, or as a sophisticated finish to a dinner party.