Black forest cheesecake bombs

Black forest cheesecake bombs

  • serves 8
  • A little effort

These black forest cheesecake bombs are a real showstopper. Make ahead and stash these in the freezer – they’ll keep nicely for a month or so

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Ingredients

  • digestive biscuits 175g
  • butter 50g, melted
  • soft cheese 300g
  • mascarpone 200g
  • double cream 300ml
  • kirsch (from the cherries or a bottle) 2 tbsp
  • good quality dark milk chocolate 400g, melted and cooled
  • flavourless oil (such as vegetable) for the moulds
  • cherries in kirsch 24, halved
  • dark chocolate 100g
  • white chocolate 100g

Method

  • Step 1

    Whizz the biscuits to crumbs in a food processor and mix with the melted butter. Beat the cheese and mascarpone until smooth. Very softly whip the double cream with the kirsch, then fold it into the cheese mix. Finally, fold in the melted milk chocolate.

  • Step 2

    Oil 8 pudding moulds and line them with clingfilm, smoothing it out as well as you can. Divide the mixture between the moulds leaving 11/2 cm at the top of each, and push 6 pieces of cherry into each. Press a ½ cm layer of the biscuit mix on top of each, cover and freeze until solid (about 3 hours).

  • Step 3

    Melt the dark chocolate and white chocolate in separate bowls and allow to cool a little. Turn the frozen bombs out and carefully pull off the clingfilm. Stand them on a tray and spoon some of each chocolate onto the bombs so it runs down the sides and looks pretty. Freeze until you need them, taking them out of the freezer 20 minutes before serving.

Nutritional Information

  • Kcals 983
  • Fat 77.8g
  • Saturates 48.2g
  • Carbs 56.6g
  • Fibre 1.9g
  • Protein 11.9g
  • Salt 0.9g
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