Shopping list
100 ml whipped cream
200g cream cheese
1 teaspoon vanilla extract
50g icing sugar
1½ tablespoon cocoa
30g chocolate
This morning you baked the mini pastry cups, this afternoon you will finish the chocolate cheesecake mini pastries. We first make the chocolate cheesecake filling and then small chocolates to decorate. You can use dark, white or milk chocolate for this. If you don't think this is necessary, store bought chocolate eggs look also nice. We use both. :))
How to make the cheesecake filling and the chocolates
Place the cream into the mixer.
Beat the cream until stiff.
Beat in the cream cheese.
Briefly beat in the vanilla.
Then beat in the icing sugar.
Finally briefly. beat in the cocoa.
Allow the chocolate filling to set for a moment.
Spoon the cheesecake filling into a piping bag.
Pipe the chocolate cheesecake filling into the pastry cups.
Place the chocolate cheesecake pastry in the refrigerator for half an hour, to set
Meanwhile you make the chocolate figures
Melt the chocolate au bain marie.
Remove the chocolate from the heat.
Spoon the chocolate into the mold.
Allow the chocolate to set.
Place the chocolate figures for 15 minutes in the freezer
Gently push the hard chocolate figures from de mold.
Press the chocolates on the mini-cheescake pastry.
Wishing you in advance a Happy Easter Day!