Mint chocolate truffle cheesecakes
Aug 31, 1975 2:00pm- 1 hr cooking
- Makes 8 Item
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Ingredients
Mint chocolate truffle cheesecakes
- 125 gram plain chocolate biscuits
- 35 gram peppermint crisp chocolate bar
- 75 gram butter, melted
Truffles
- 2 tablespoon thickened cream
- 100 gram dark eating chocolate, chopped coarsely
- 2 x 35g peppermint crisp chocolate bars, chopped finely
Filling
- 2 teaspoon gelatine
- 2 tablespoon water
- 500 gram cream cheese, softened
- 1/2 cup (110g) caster sugar
- 1/4 cup (60ml) crème de menthe liqueur
- 1 1/2 cup (375ml) thickened cream, whipped
Method
Mint chocolate truffle cheesecakes
- 1Make truffles. Combine cream and dark chocolate in small saucepan, stir over low heat until smooth. Transfer mixture to small bowl, cover, refrigerate 3 hours. Roll ½ teaspoonfuls of mixture into balls, place on tray. Roll balls in Peppermint Crisp, return to tray. Refrigerate truffles until firm.
- 2Stand eight 10cm lengths of cleaned PVC pipe on tray, line each pipe with baking paper.
- 3Process biscuits and Peppermint Crisp until fine. Add butter, process until combined. Divide mixture among pipes, using end of wooden spoon, press mixture down evenly. Refrigerate 30 minutes.
- 4Make filling by sprinkling gelatine over the water in small heatproof jug, stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.
- 5Beat cream cheese and sugar in medium bowl with electric mixer until smooth. Stir in gelatine mixture and liqueur, fold in cream. Divide filling among pipes, refrigerate overnight.
- 6Remove pipes and paper from cheesecakes. Serve topped with truffles and mint leaves, if desired.
Notes
You need an 80cm length of 50mm diameter PVC pipe, cut into 10cm lengths; ask the hardware store to do this for you, or use a hacksaw. This recipe will also fit into six 10cm round springform tins or a 24cm springform tin.