For the chocolate fountain use cocktail sticks and various soft fruits: strawberies, blueberries, rasberries, blackcurrents, redcurrents, grapes etc. By using small soft fruits you can prep the plate hours in advance and they wont dry out or go brown like cut fruit might.
You can even make them up as fruit kebabs ready for people to dip.
Could also provide fruit fromage frais as an alternative dip or plain fromage frais with a spoon of honey in it.
Canape instant cheesecakes: you need a small cookie cutter, digestive biscuits, sugar, butter, marscapone cheese, icing sugar, a lemon and decoration (strawberies, grated chocolate, a small mint leaf depending on what you want to achieve) For about 10 mini cheesecakes crush/ crumble 4 or 5 digestive biscuits add a heaped tablespoon sugar and an oz (roughly) melted butter. Mix well.
In another bowl empty the tub of marscapone (usually about 250g) add a couple of heaped spoons of icing sugar, grated zest of half a lemon and a squirt of the juice. Mix lightly so that the zest is reasonably evenly spread and the icing sugar is mixed in.
Press enough base mixture into the cookie cutter to make a base about 5 - 7 mm thick. Spoon on some of the cheese mix. Lightly pull up the cutter. Wipe it and repeat.
Chill and they're ready to serve.