3 x 250g cream cheese 100g dark chocolate
100g milk chocolate 100g white chocolate
40g dark chocolate 40g butter
1 cup plain chocolate biscuit crumbs 1 cup thickened cream
⅔ cup castor sugar ¼ cup hazelnut meal
3 tsp gelatin Raspberry coulis, to serve
Method:
100g milk chocolate 100g white chocolate
40g dark chocolate 40g butter
1 cup plain chocolate biscuit crumbs 1 cup thickened cream
⅔ cup castor sugar ¼ cup hazelnut meal
3 tsp gelatin Raspberry coulis, to serve
Method:
- Combine biscuit crumbs, hazelnut meal, and chocolate and press into the base of a greased 24cm spring-form tin; chill.
- Beat cream cheese and sugar using an electric mixer until smooth. Add the gelatin mixture and beat until well combine. Divide mixture evenly into 3 bowls. Add a quantity of melted chocolate to each bowl and mix until smooth. Fold through a third of the whipped cream into each mixture.
- Spoon mixture into prepared base, alternating between the three mixtures until all has been used. Lightly swirl mixture with a skewer and shake to smooth over. Refrigerate 3 hours until set.