Saturday, 12 December 2015

(like ferrero roche)

3/4 packet chocolate ripple biscuits, blitzed
70 grams butter, melted
500 grams cream cheese, room temp.
1 cup icing sugar
500 grams dark cooking chocolate, broken up
2/3 cup thickened cream
600 mls thickened cream, whipped

hazelnut wafers (from Aldi) or chocolate wafers if not available

5 heaped tablespoons nutella
200 grams cadbury hazelnut chocolate, crushed / blitzed
extra whipped cream if desired.

line bottom of a 25 cm springform tin with baking paper. lightly grease sides.

mix the chocolate ripple biscuits and butter together and press into bottom of tin.
refrigerate while making filling.

using a heat proof bowl over a pot of boiling water, melt chocolate and  2/3 cup cream together, stirring till smooth. put aside

using  an electric mixer, beat cream cheese and icing sugar together until smooth.
add chocolate and beat until well combined.

on low speed, beat in whipped cream until well combined.

arrange wafers, on end, around the sides of the tin.**

spoon mix into tin.

level out top and refrigerate  for at least 4 hours before serving.

to serve.....spread the top of the cheese cake with the nutella
and sprinkle the crushed chocolate over the top.

serve with whipped cream  and strawberries if desired.

**if you have trouble keeping the wafers standing, put a few in at a time and hold them up
with a bit of the chocolate mix, then spoon in the rest.

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