Make these delish Easter treats, and learn how to temper chocolate for glossy, smooth choc collars
Prep 45 mins (plus chilling) / Cook 35 mins / Makes 8
200 g plain chocolate biscuits
2 tbsps chopped toasted hazelnuts
75 g butter, melted
500 g cream cheese, softened
¾ cup caster sugar
2 eggs, lightly beaten
2 tbsps cocoa powder, mixed with 1 tbsp hot water
100 g milk chocolate, melted
1/3 cup cream
200 g dark chocolate, chopped Mini Easter eggs, to decorate
Preheat oven to slow, 150 C. Process biscuits with hazelnuts until fine crumbs form. Stir in butter.
Press evenly over base of 8 muffin pan recesses. Chill 20 mins.
In a bowl, using an electric mixer, beat cream cheese and sugar together until smooth. Beat in eggs, one at a time, until well combined. On low speed, beat in cocoa, followed by chocolate and cream.
Pour evenly into recesses. Bake 30-35 mins until centres wobble just slightly when pan is gently tapped. Cool in oven with door ajar. Chill 2 hours.
Temper chocolate by placing a glass bowl over a saucepan of gently simmering water, ensuring it doesn’t touch the water. Place three-quarters dark chocolate in bowl, stir until melted and a temperature of 45 C is reached on a sugar thermometer.
Remove bowl from saucepan. Gradually stir in dark chocolate until smooth and temperature drops to 26 C. Place over simmering water and heat to 28 C.
Cut 6 strips of baking paper. Place on clean surface. Pour melted chocolate along centre of each paper strip, using a palette knife to spread evenly to depth of muffin pan. Set aside 5 mins until partly set.
Lift chocolate on paper backing and wrap around each cooled cheesecake. Allow chocolate to set. Carefully peel off paper. Top with Easter eggs to serve.