Ingredients
- 200 g Aiguebelle Dark Chocolate 55%, melted
- 120 g shortbread biscuit
- 60 g butter, melted
- 400 g mascarpone
- 400 g heavy cream
- 20 g icing sugar
Preparation
- In a blender, mix the biscuits.
- In a bowl, put the mixed biscuit and add the melted butter. Using a spatula mix well until you get a texture that look like wet sand.
- In a circular mold of 24 cm in diameter, place the biscuit mixture. Using a spoon, spread it and press well until the surface is even. Put it in the freezer.
- In a bowl and using a spatula, mix the mascarpone with the icing sugar.
- Add the heavy cream, and using an electric beater, beat the heavy cream and the mascarpone until you obtain a thick texture.
- Add the melted chocolate to the cream little by little while mixing mix gently using a spatula until well incorporated.
- Take out the cheesecake mold from the freezer. Pour in the chocolate cream and spread the surface evenly.
- Put back in the fridge and let it cool down for at least 4 hours.
- Drizzle with melted dark chocolate before serving.
- In a blender, mix the biscuits.
- In a bowl, put the mixed biscuit and add the melted butter. Using a spatula mix well until you get a texture that look like wet sand.
- In a circular mold of 24 cm in diameter, place the biscuit mixture. Using a spoon, spread it and press well until the surface is even. Put it in the freezer.
- In a bowl and using a spatula, mix the mascarpone with the icing sugar.
- Add the heavy cream, and using an electric beater, beat the heavy cream and the mascarpone until you obtain a thick texture.
- Add the melted chocolate to the cream little by little while mixing mix gently using a spatula until well incorporated.
- Take out the cheesecake mold from the freezer. Pour in the chocolate cream and spread the surface evenly.
- Put back in the fridge and let it cool down for at least 4 hours.
- Drizzle with melted dark chocolate before serving.