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)
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)
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.