Chocolate and Hazelnut Mini Cheesecakes

    Chocolate and Hazelnut Mini Cheesecakes


    2 people made this

    About this recipe: A beautiful plated mascarpone cheesecake with chocolate and hazelnuts for a special occasion. This is assembled directly onto the serving plates using metal the rings they sell for poaching eggs. You need to make the crust and chill ahead of time before putting together the dessert.

    Serves: 2 

    • 125g amaretti biscuits, crushed
    • 1 tablespoon (20g) unsalted butter, melted
    • 125g dark chocolate, chopped
    • 1/2 cup (125ml) whipping cream
    • 125g mascarpone, beaten
    • 60g hazelnuts, roasted and finely chopped
    • 30g fresh raspberries
    • 2 mint sprigs for garnish

    Prep:20min  ›  Extra time:30min chilling  ›  Ready in:50min 

    1. In a small bowl, mix together the crushed biscuits and melted butter.
    2. Place a 7.5cm metal ring onto 2 dessert serving plates. Divide the biscuit mixture between the two serving rings. Using the back of a spoon, press the biscuit mixture down to cover the base of the ring. Chill.
    3. Melt the chocolate in a small heat-proof bowl over a small pot of gently simmering water. Remove the bowl from the heat and allow to cool a little.
    4. In a medium bowl whip the cream to soft peaks. Fold the mascarpone into the cream. Gently fold in three-quarters of the melted chocolate and the nuts until evenly blended.
    5. Divide the chocolate mixture between the two serving rings. Level off the tops with the back of a table knife.
    6. Using a hot cloth warm the outside edge of the metal ring (to help it expand a little) and remove. Serve the cheesecakes and drizzle with the remaining melted chocolate.
    7. Garnish with the raspberries and mint.

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