I don't know how big the cups are but white chocolate mousse topped with a fresh raspberry would be a killer. This is really good as long as you use a good brand of white chocolate: WHITE CHOCOLATE MOUSSE 9 oz imported white chocolate, chopped 3large egg yolks 1/3 cup confectioners' sugar 1 1/4 cups chilled heavy cream Melt the white chocolate in the top of a double boiler over barely simmering water. Stir occasionally with a wooden spoon. Remove from the heat. In a bowl set over a saucepan of simmering water, whisk together the yolks & sugar until well combined. Remove the bowl from the saucepan & beat in 1/4 cup of the cream. Slowly stir in the melted chocolate until well combined. Whip the remaining 1 cup of cream until stiff peaks form. Gently fold together the whipped cream & white chocolate mixture. Spoon into wine goblets & refrigerate until ready to serve.~~A Matter of Taste

Glad you're having finger sandwiches, cheese and fruit. My girlfriend has a party each Christmas which features nothing but sweets. I like a little sweet stuff now and then, but this is replete w/ chocolate fountain, chocolate martinis, cosmopolitans and trays of marvelous pastries. Nothing savory at all! It gives me a headache to think of it even now. My strategy the last couple of years is to eat before I go, and nibble on something seriously divine and maybe grab a strawberry or two from the chocolate fountain set-up. If there was just a little tray of sandwiches, I'd be happy.

The following are for bar types of cookies because I think they're easier and faster. CHOCOLATE MARBLE SQUARES 1 C + 2 T. flour ½ t. baking soda ½ t. salt ½ C. (1 stick) soft butter 6 T. white sugar 6 T. firmly packed brown sugar ½ t. vanilla ¼ t. water 1 egg ½ C. chopped nuts 1 6 oz pkg chocolate chips Combine the dry ingredients. Set aside. Combine butter, both sugars, vanilla, and water. Beat until creamy. Beat in egg. Add flour mixture and beat well. Stir in nuts. Spread in a greased 9 x 13 in. pan. Sprinkle with the chips and bake at 375 for 1 minute. Remove from oven and run a knife through the mixture to marbelize the dough. Some chips will melt; some wonÂt. Return to oven and bake for 12-15 minutes longer. (ItÂll get tannish and look a teensy bit darker along the edges. Cool in the pan and cut into squares. Makes 24 decent sized ones. TOFFEE BARS This recipe needs to be made several days before eating.) 1 C. butter, softened 1 C. sugar (white) 2 C. sifted flour 1 egg, separated 1 tsp. vanilla ½ C. finely chopped walnuts (or other decorations if nuts are a problem). Preheat oven to 275. Cream butter and sugar. Beat in the flour, egg yolk, and vanilla. Beat well. Spread (youÂll need to use your hands) in the bottom of a well greased 15 ½ x 101/2 jelly roll pan. (I think theyÂre called half sheets.) Brush the top with the egg white. Sprinkle and then pat in thefinely chopped nuts. (You can use any kind of sprinkle instead of nuts.) Bake at 275 degrees for 1 hour and 10 minutes. Immediately cut into about 50 bars and remove from the baking sheet. Cool on a rack and store tightly covered for 3 days before eating. RASPBERRY BARS This recipe is one I found on this forum (I'm so sorry--I can't find whose it was and used the Search function but it didn't help to find the original poster and recipe.) I changed the recipe by using a larger pan and also sprinkled it with nuts instead of pieces of dough. Below is what I did. RASPBERRY BARS 2 ½ C. flour 1 C. sugar 1 C. chopped pecans or walnuts 1 C. butter, softened 1 egg 1 10 oz. jar raspberry preserves Grease a jelly roll pan and preheat the oven to 350 degrees. Combine all of the ingredients except the preserves. Beat until itÂs combined well and press the mixture into the jelly roll pan. Spread the raspberry preserves to about 1/3 inch from the edges. Bake for 30-50 minutes or till the edges are light tan color. Cool completely and cut into bars. Mazel Tov!

After a large dinner party, I think people like a smallish bite of something decadent....and the opportunity of going back for another bite. At a big charity luncheon I cooked for and planned, this was one of the desserts....and was very well received! Here is is complete with my notes. Style show luncheon May 14 2016 Chocolate flourless cake…make 3 of these Grease and cut parchment to fit 8 inch square baking pans….grease parchment too. Melt 1 stick of butter with a cup of semi-sweet chocolate chips Transfer to mixing bowl and add ¾ cup sugar and 1 tsp espresso powder ( instant coffee will do) and 1 tsp pure vanilla extract. Beat in 3 eggs one at a time And add ½ cup cocoa powder. Spoon into prepared pans and bake 20 minutes…. ( make this recipe one at a time….do not double!) Make Ganache….heat ½ cup heavy cream add 1 cup semi sweet chocolate chips and stir until smooth. Make twice this recipe ( you can double this!!) Cool cakes and score into 16 pieces while still in the pan> Cover well and set aside. Day of…warm ganache remove a square of cake to muffin paper and drizzle generously with ganache I had the cake chilled when I spooned the ganache over the cold cake grabbed the ganache and it didn’t run off.