When you plan parties, most people opt for the easy way around meal planning and cook big batches of food to serve, just like you would preparing a buffet. Ok so this is easy and often inexpensive, but sometimes problems can arise. Estimating actual portions can also be quite tricky, and if your guests are like my family (big food lovers) they get more of one dish than they were supposed to, leaving others with no chance to taste all of what you have put out.

If you’re planning a dinner party for just a few close friends and family, it might be worth learning how to prepare equal portions for serving purposes. Love Food Hate Waste has a great tool for figuring out proper party food portions depending on how long your party’s going to last, with some great recipes available, too. Consider preparing small dishes of veggie sticks for starters, and individual portions of mini-burgers as an entrée. Also, instead of baking one big cake for your guests to share, make delicious dessert cups that can be equally divided between your guests 🙂 (then no is arguing over who got the biggest slice of cake!!)

This recipe is adapted from the Dark Chocolate and Prune Pots found on Marks and Spencer, and it creates decadent, creamy, and fluffy individual cups that you and your guests can all enjoy together. For a whimsical dessert, serve them up in mini-Mason jars or teacups. This is actually a rather healthy dessert for a party :).

Recipe

Ingredients

• 410g Prunes (canned in apple juice)
• 50g Dark Chocolate
• Zest of 1 Orange
• 300g Natural Greek-style yogurt
• 1 Tablespoon of Pistachios for garnish.

Instructions

1. First thing you need to do is drain off the prunes and set aside the apple juice. Next, press each of the stones gently from prunes. Pulse the prunes and 100ml of the apple juice in a blender until you have a fine puree.
2. Divide the yogurt evenly into two bowls. Melt the chocolate and stir in the orange zest, allow to cool slightly, and then add into one of the bowls of yogurt.
3. Layer the mixtures into your mason jars one by one, beginning with the prune puree, followed by the yogurt, and then the chocolate. You could even create a marbled effect by mixing the mousse together with a skewer. Chill in the fridge and top it off with pistachios before serving to your guests!