This months We Should Cocoa is hosted by Choclette at Chocolate Log Blog With a cheesy challenge. Last month's green round up can be seen here.
My last adventure involving cheese and chocolate didn't end well. So I decided to take danger out of the equation. No sharp knives, open flames or high temperatures. I love how these eggs look so unassuming yet when you crack (sorry...) into one, you're fork deep in cheesecake. Delicious!
Makes 4 half eggs (approximately 6cm long, 3cm wide and 2cm high)
Ingredients
100gr melted dark chocolate
60gr Philadelphia with Cadburys (or two mini pots)
3 tbsp of double cream, whisked until stiff
Tiniest pinch of sea salt known to man kind
2 biscuits, crushed to a fine crumb (I used chocolate covered malted milk)
Method
1, Paint your Easter egg mould using a pastry brush with the melted chocolate making sure you cover any gaps and pop in the freezer for 2-5 minutes
2, Paint another coat when the first has set solid and return to the freezer.
3, Fold the chocolate Philadelphia into the double cream and salt until will combined and smooth.
4, Take your chocolate mould out of the freezer and divide the creamy cheesecake filling into each one making sure you have a little gap between the filling and the top of the mould.
5, Sprinkle about a teaspoon of the biscuit crumbs onto the top of the cheesecake, but don't go right up to the edge of the mould and press down lightly.
6, Spoon a thick layer of melted chocolate over the top to seal the cheesecake and biscuit in and return to the freezer for 10 minutes.
7, Store in the fridge, unmould them and leave them for a couple of minutes before serving.
Ahh the first recipe I have seen with the Cadbury's Philadelphia! I love the idea of cheesecake inside an egg - you definitely don't find those in the supermarket. Yum :) Happy Easter!
ReplyDeleteThank you Hazel - I personally believe all Easter eggs should be filled with cheesecake now!
DeleteHow absolutely fabulous Hannah. I would just love to get a bag of these for Easter. Biting through chocolate into chocolate cheesecake has got to be a great taste and texture experience. I have those moulds too, so maybe next year! Thanks ever so much for entering these into WSC. Hope you have a chocolate filled Easter.
ReplyDeleteThank you Choclette - sadly the recipe only made four but I might attempt to make mini ones a bit later today! It's lovely to have the snap of the chocolate, creamy cheesecake and then biscuity crumbs :)
DeleteThese are so cute...love the filling too! Perfect Easter gifts! :-)
ReplyDeleteThank you Laura! They're really quick to make too so perfect for last minute dessert or gifts!
DeleteThese look so good. Great idea. I really wasn't sure about the idea of the choccy Philly until I bought some last week and now I've had to buy another tub just be absolutely sure. It's an oddly addictive substance.
ReplyDeleteThank you Phil - I was unsure about it too. I bought the little snap pots just in case I wasnt that interested. Then I bought more snap pots because I was scared about just going at a big tub with a spoon. It's great on toast.
DeleteThese sound so delicious and a bit more inventive than just chocolate cheesecake which is what I've made so far with Chocolate Philadelphia!
ReplyDeleteThanks Corina - I think its wonderful stuff, I think I'd prefer a slice of cheesecake over these tiny bites sometimes!
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