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

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Preparation

  1. In a blender, mix the biscuits.
  2. 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.
  3. 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.
  4. In a bowl and using a spatula, mix the mascarpone with the icing sugar.
  5. Add the heavy cream, and using an electric beater, beat the heavy cream and the mascarpone until you obtain a thick texture.
  6. Add the melted chocolate to the cream little by little while mixing mix gently using a spatula until well incorporated.
  7. Take out the cheesecake mold from the freezer. Pour in the chocolate cream and spread the surface evenly.
  8. Put back in the fridge and let it cool down for at least 4 hours.
  9. Drizzle with melted dark chocolate before serving.
  1. In a blender, mix the biscuits.
  2. 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.
  3. 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.
  4. In a bowl and using a spatula, mix the mascarpone with the icing sugar.
  5. Add the heavy cream, and using an electric beater, beat the heavy cream and the mascarpone until you obtain a thick texture.
  6. Add the melted chocolate to the cream little by little while mixing mix gently using a spatula until well incorporated.
  7. Take out the cheesecake mold from the freezer. Pour in the chocolate cream and spread the surface evenly.
  8. Put back in the fridge and let it cool down for at least 4 hours.
  9. Drizzle with melted dark chocolate before serving.

Used products

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