CHOCO PIROUETTE


Ingredients:

1 (225 g) pack MAGNOLIA CREAM CHEESE, softened
1/4 cup sugar
1 tbsp unflavored gelatin
3 tbsp MAGNOLIA FULL CREAM MILK
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM, chilled
200 g semi-sweet chocolate, chopped and melted

Crust

1 1/2 cups chocolate cookie crumbs or crushed LA PACITA OATMEAL COOKIES or crushed LA PACITA GRAHAM CRACKERS
1/4 cup MAGNOLIA GOLD BUTTER SALTED, melted
200 grams semi-sweet chocolate, chopped and melted

Procedure:

  1. To prepare the crust, mix cookie crumbs and melted butter. Press onto a 10" removable bottom pan. Chill.
  2. For the filling, beat cream cheese and sugar until light and well-blended.
  3. Meanwhile, dissolve gelatin in milk over low heat. Add to cream cheese mixture while still hot and mix well.
  4. In a separate bowl, whip cream until stiff, set aside 1/4 cup. Fold into cream cheese mixture and pour onto crumb-lined pan.
  5. In a bowl, with the melted chocolate, add 1/4 cup of whipped cream and stir until well blended. Spoon on top of the cheesecake. With knife or metal spatula, swirl mixture together to create marbling. Chill.
Makes 8-10 servings.

More Madalicious Things For You