Saturday, 13 June 2015
CHOCOLATE PEPPERMINT CHEESECAKE PARFAIT
FOR THE CHEESECAKE
2 packets philly chocolate cream cheese
200 grams dark cooking chocolate
1/2 cup thickened cream
1/2 cup sugar.
FOR THE REST
250 grams chocolate ripple biscuits, finely crushed/blitzed
600 mls thickened cream, whipped
3 peppermint crisp bars, crushed
1 block cadbury peppermint bubbly/nestles peppermint aero, grated
in a heat proof bowl over a pot of boiling water melt the cooking chocolate, stirring till smooth.
using an electric mixer, beat the cream cheese, and sugar together until smooth.
beat in the melted chocolate and 1/2 cup of cream until well combined and thick.
TO PUT TOGETHER
in the bottom of a glass, layer the ingredients, starting with the biscuit crumb, cheesecake, peppermint crisp, cream and bubbly. repeat layers, finishing with chocolate. (save some cream and peppermint crisp for serving)
repeat in rest of glasses.
refrigerate for at least 4 hours.
remove from fridge about 20 mins before serving. pipe on cream and sprinkle with peppermint crisp.