I loves Nama Chocolate but making them at home is chaotic. I must work super fast and it doesn't hold well at room temperature. Meaning you can serve it. You can only nip it from the fridge. :P
Me and the kids recently did some Chocolate Cream Cheese Truffles and that gave me an idea. I tweaked the 2 recipes and come out with this new recipe.
I used the mixture to make tarts and tartlets. I have remaining chocolate mixture left in the fridge and will be making chocolate balls later.
Ingredients:
- 350g Semi Sweet Chocolate Chips
- 200ml Whipping Cream
- 200g Cream Cheese, softened
- 2 tablespoon Cocoa Powder
- 2 tablespoon Icing Sugar
- 6 Digestive Biscuit, crushed into fine crumbs
- 50g Unsalted Butter, softened
How to do it:
- Mix biscuit crumbs with butter well.
- Press buttered crumbs into springform pan or silicone cups.
- Chill in the freezer for 10 minutes or till it's firm.
- Meanwhile, heat up the whipping cream but do not boil it.
- Pour in the chocolate chips.
- Stir to melt them.
- Add in the cream cheese, cocoa powder and sugar.
- Stir to mix well.
- Scoop and pour into the pan and/or cups with harden biscuit base.
- Chill in the fridge for 4 hours till it's firm.
Note:
- You can freeze the tart and bring out for about 5 minutes before serving.
- Bigger tarts will required longer time to soften.
- If you wish to cut the tart when it's still hard, just warm you knife in hot water. Dry it before cutting.
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