This is one of my most requested desserts! So easy to prepare and make. No baking required.
**You can use any type of chocolate you like
1 packet plain chocolate biscuits
*(I use Arnott’s Choc Ripple and usually use 1/2 to 3/4 of packet)
80g butter, melted
1/4 cup almonds (optional)
500g block PHILADELPHIA Cream Cheese, softened
*(I generally use 250g of Original and 250g of Light)
*(I wouldn’t recommend 500g of Light… not as tasty)
1/2 cup caster sugar
200g TOBLERONE** Milk or Dark Chocolate, melted
*(I’m a HUGE chocolate fan and have used 600g chocolate)
1/2 cup thickened cream
200g TOBLERONE** Milk or Dark Chocolate for shaving
1. Lighty grease or line with baking paper a 20cm baking dish/springform pan.
2. Put biscuits into a food processor and process until fine crumbs. Transfer to mixing bowl.
3. Put almonds into a food processor and roughly chop. Add to biscuit crumbs.
4. Add melted butter to biscuit and almond mixture.
(I know I said 80g butter, but I would add small bits at a time in case you don’t need the whole 80g. Basically… you want to add enough butter to get the biscuit crumbs to combine).
5. Once combined, put biscuit crumb base into the pan and use hand to distribute evenly on the base.
6. Place in fridge to chill.
Cheese Cake Layer
2. Beat cream cheese and sugar using an electric mixer until smooth.
3. Melt Toblerone**
4. Add in the melted Toblerone** and cream to the cream cheese mixture and beat until well combined.
5. Pour mixture onto the prepared crumb base and refrigerate for 2 to 3 hours until set, or overnight.
6. Serve topped with the Toblerone** shavings.
So easy. I hope you enjoy this one as much as I do.
I love chocolate ganache… what chocaholic wouldn’t! It’s incredibly delicious and it’s so much easier to get nice, straight sides and edges compared to butter cream. It also withstands the Australian heat much better than butter cream does. All you need is chocolate and cream. By varying techniques and tweaking ingredients, you can turn basic ganache into a truffle, a glaze, a frosting, a mousse, a tart, a warm drink, or a frozen pop. Brilliant!
Making dark, milk and white chocolate ganache varies. You require a higher ratio of milk and white chocolate to cream (3:1) compared to dark chocolate (2:1). That’s because milk and white chocolate contain milk solids, which contain milk fat. The added fat and the increased cocoa butter content make the lighter chocolates softer and more susceptible to damage from heat. You can certainly make ganache from milk or white chocolate using the traditional technique, but you’ll have to adjust the ratio of chocolate:cream to compensate for the increased fat content.
In extremely warm weather it is sometimes necessary to increase the amount of chocolate in the mixture to prevent it from melting.
To torte and cover a 9″ round cake with dark chocolate ganache
To torte and cover a 9″ round cake with milk and white chocolate ganache
Place chocolate into a heat proof bowl. Heat the cream until it just starts to bubble and pour over chocolate. Let it sit for about a minute to melt. Use a hand whisk to blend it all together then set aside to cool. If all the chocolate hasn’t melted, you can place the bowl into the microwave and reheat at short intervals (I usually do it for 10 second at a time).
Your ganache at this point will be thin. You will have to let it set overnight until it thickens.
If desperate measures call and you don’t have the patience to wait, let it cool to room temperature and then pop it in the fridge (don’t cover the bowl as you may get condensation). It would usually set in the fridge in about an hour or two. If it sets too hard, just microwave it in 10 second intervals (keep mixing it whenever you take it out).
For more ganache recipes and ideas, please visit Big Bake Theory