HOW TO PIMP YOUR CHOC-CHEESECAKE
- Remove the choc cheesecake from the box and allow to thaw. Whilst it’s thawing, let’s get started on some playing!
- In a bowl break 50g of dark chocolate and place in the microwave for 45 seconds. Once the 45 seconds are done, remove the bowl from the microwave and give the chocolate a gentle mix. The chocolate by this stage will just have started to melt. We advise that you melt in 45 second increments so that you don’t burn the chocolate. So, back in the microwave for a further 45 seconds and mix. If you’ve chosen a thicker chocolate slab, you might need to place the choc bowl back in the microwave for a further 30 seconds, checking up on it. We used a medium thickness chocolate for ours, so 2 x 45 second increments melted it to our desired smooth consistency.
Now, let’s start working on those leaves.
- On a small cutting board or tray, cover the surface with parchment paper. Place your leaves onto the paper underside facing you. Ensure that the 4 leaves have been washed and are not poisonous. Incase you make a boo boo, feel free to coat some additional leaves, than the 4 you will need.
- Using a thin paintbrush, dip the brush into your melted dark chocolate and coat the underside of each leaf. Coat thickly, making sure that the chocolate does not go under the leaf. If that happens it won’t work. Once all the leaves have been coated, place the tray in the freezer for 15 to 20 minutes. It’s best to keep them in the freezer until you are ready to plate.
Now for the chocolate drizzle!
- In a bowl add ½ a tin of condensed milk with your broken pieces of chocolate. (80g)
- Now, you will do the same thing as with the first batch of melted chocolate. In and out of the microwave in 45 second increments, until the chocolate and condensed milk have beautifully melted together. So, you place in the microwave for 45 seconds and out of the microwave and stir, then repeat a second and third time if needed, until the chocolate has all melted. Do not melt in longer increments than 45 seconds as the chocolate will burn. Slowly and easy will give you best results.
Once the chocolate has melted keep warm and set aside.
- In a small ramekin, place your 2 chocolate biscuits (with no filling) and using the bottom of a glass spice bottle, crush the biscuits into fine crunchy pieces. Set aside.
- Now, bring the 2 slices of thawed cheesecake to your work station. Using a cake lifter, place each slice onto a large dinner plate. We used a beautiful underplate. You can plate each slice individually if you would prefer.
- Now, drizzle the dark chocolate and condensed milk over each slice. Do not over do it, you don’t want the cake to swim at the base of the plate in chocolate. Whatever chocolate is left over cover with cling wrap and keep in the fridge. It lasts for weeks.
- Sprinkle some of the crushed choc biscuits over the chocolate drizzle.
- Bring the chocolate leaves from the freezer and one by one, gently peel the actual leaf off the moulded frozen chocolate. If any piece of leaf sticks onto the chocolate, you can scrape it off using a small sharp knife. You must work quickly as the leaves melt with the heat from your fingers.
- Now, place 2 of the leaves on the broader side of each slice. And if you really want to score some additional brownie points, cut 2 small flowers from your garden, sprinkle with icing sugar, using a sieve and place each flower on top of the leaves and your dessert is now ready babies!
- If in the process of waiting for your cheesecake to thaw, your chocolate drizzle has gone cold, zap it in the microwave for 20 seconds, remove, stir and then drizzle.
This chocolate drizzle recipe is also delicious on a slice of bread or on the top of left over muffin or cupcakes. So whatever is left over, put it to good use!
Now, call on your other half and start eating!