I got the idea on how to serve these whilst visiting a friend in Galway. At the bar where he works, they serve chocolate mousse in little jam jars on a slate plate. Always a sucker for fancy packaging, I saw these jars in Atlantic Homecare yesterday for €1.69 and thought I could try out my chocolate cheesecake in them.
|Chocolate Cheesecake Pots|
200g tub of extra light Philadelphia cream cheese
4 tablespoons icing sugar
125g bar of 80% dark chocolate, melted
6 crushed digestive biscuits
25g melted butter
1- Fill a pan with boiling water and place on the counter top.
2- Break the chocolate into squares and melt in a plastic bowl or jug that is floating in the pan of hot water.
3- Crush the biscuits in a mini blender then add the melted butter and blitz again.
4- Spoon the biscuit mixture into your jars or glasses and press down with the bottom of a rolling pin.
5- Whip the cream with an electric whisk.
6- Add the icing sugar and whisk until smooth.
7- Add the tub of cream cheese and whisk until smooth.
8- Add the melted chocolate and whisk again until thoroughly mixed in.
9- Using a piping bag, fill the jars or glasses with the chocolate mixture.
10- Store in the fridge until needed.
Tips and Hints:
If you don't have a piping bag, you can spoon the mixture into the glasses or jars. To make this easier, don't whip the cream as much so that the mixture is a little more runny.
I have made this using full fat, half fat and extra light philadelphia- they all taste the same. I always make it with extra light now because why add the extra calories if you don't have to?
These will keep for 3 or 4 days in the fridge but take them out a while before eating to allow the flavour to develop.
Lidl do a good selection of dark chocolate at low prices. Tesco also do a generic brand cream cheese for about 70c. I prefer Philadelphia but, if you are on a budget, the Tesco cheese is good.