CHOCOLATE TRUFFLE CHEESECAKE SLICE

line 9 x 13 dish with baking paper

BASE

250g milk arrowroot or marie biscuits crushed
1/3 cup cocoa powder
1/2 - (3/4) cup coconut
1 tin condensed milk

FILLING

500 gm cream cheese room temperature
1 tin condensed milk
100 gm dark cooking chocolate
100 gm milk cooking chocolate
300 ml cream
1 tablespoon gelatin
1/4 cup boiling water

TOPPING

100 gm dark cooking chocolate 
1/4 cup thickened cream
25 gm butter

BASE

mix all together and press evenly into bottom of dish (if you think its a bit too soft, add the extra coconut.

refridgerate while making filling.

FILLING

Melt chocolate in a heatproof bowl over a pot of boiling water. cool slightly.

With an electric mixer, beat cream cheese and condensed milk until smooth.

Beat in melted chocolate then beat in the cream.

Combine gelatine and boiling water stirring until dissolved.

Beat gelatine into cheesecake mixture.

Spoon mixture onto biscuit base and spread evenly.

refridgerate

TOPPING

melt all together in a heat proof bowl over a pot of boiling water.

cool slightly.

pour over top of cheesecake.

refridgerate

decorate with chocolate curls if desired.

TO MAKE CURLS

1 block of chocolate

holding a knife in both hands, start at top of back of chocolate block (not the squares side) and drag knife down to bottom.  continue till you have enough.

another of my own creations.