MINI TRIPLE CHOCOLATE CHEESECAKES




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Chocolate Lovers Unite! These Mini Triple Chocolate Cheesecakes are an insanely decadent treat perfect for the ultimate chocolate lover! A rich and creamy chocolate cheesecake sits on top of an Oreo crust. It’s then topped with chocolate whipped cream, chocolate ganache and chocolate shavings! 

Are you a hardcore chocoholic? Do you carry chocolate around with you at all times in case of an emergency (is it just me?). Do you like to have a chocolate overdose at least once a month (or every week)? Well, enter these Mini Triple Chocolate Cheesecakes! They’re perfect for the ultimate chocolate lover who wants a dessert that’s just pure chocolate, with no other flavours getting in the way. 

If you’re not super big on chocolate, you can checkout these Mini Strawberry Cheesecakes, although they’re topped with chocolate and chocolate covered strawberries. You can also check out these Mini Ferrero Rocher Stuffed Nutella Cheesecakes, though those are also full of chocolate. What can I say? I’m absolutely obsessed! 

Ingredients
  • Oreo Crust:
  • 1 cup Oreo crumbs (about 12 Oreos)
  • 4 Tbsp salted butter, melted
  • Chocolate Cheesecake:
  • 4 oz. Bittersweet or semisweet chocolate, melted and cooled
  • 1 and ½ packages (12 oz) cream cheese, room temperature
  • ½ cup granulated sugar
  • 2 Tbsp unsweetened cocoa powder, sifted
  • ½ cup sour cream, room temperature
  • ¼ cup heavy cream, room temperature
  • ½ tsp. pure vanilla extract
  • 2 large eggs, room temperature
  • Dark Chocolate Ganache:
  • 1 cup dark chocolate chips
  • ½ cup heavy whipping cream
  • Chocolate Whipped Cream:
  • ¾ cup heavy cream, chilled
  • 3 Tbsp powdered sugar
  • 3 Tbsp unsweetened cocoa powder, sifted
  • ½ teaspoon pure vanilla extract
  • Chocolate curls, for decorating (optional)

Instructions
  1. For the Crust:
  2. Preheat oven to 350°F and Line a 12-cup muffin pan with liners. Set aside.
  3. Add Oreo crumbs and melted butter to a mixing bowl and mix together using a fork. Place 1 tablespoon of crumbs into each liner and flatten using the back of the tablespoon or a small glass. Bake in preheated oven for 5 minutes. Allow to cool on a wire rack. Lower oven temperature to 325°F.
  4. For the Chocolate Cheesecake:
  5. Put chocolate in a heat-safe bowl and heat in the microwave for 30 second intervals, stirring after each interval until chocolate is completely melted and smooth. Set aside to cool.
  6. In a large bowl using a handheld mixer, beat the cream cheese, sugar and cocoa on medium speed until creamy, about 1 minute.
  7. Scrape down the sides of the bowl and add sour cream, heavy cream and vanilla and continue beating until smooth. Add melted chocolate and mix on low speed to combine.
  8. Add eggs one at a time, beating slowly until just combined, do not overbeat. Scrape sides and bottom of the bowl with a rubber spatula to make sure everything is fully combined. Forcefully tap bowl on the counter a few times to release any air bubbles.
  9. Fill each liner with ¼ cup of batter. Bake in preheated oven for 18-20 minutes until the tops are puffed and look dry.
  10. Remove from oven and allow to cool completely on a cooling rack.
  11. Cover with plastic wrap and refrigerate until firm and chilled, about 1-2 hours or overnight.
  12. For the Dark Chocolate Ganache:
  13. Put the chocolate chips into a medium bowl. Set aside.
  14. Heat the heavy whipping cream in a small saucepan until it just begins to boil.
  15. Remove hot cream from heat then pour it over the chocolate chips. Cover the bowl and allow it to sit for 5 minutes.
  16. Remove cover and stir ganache until smooth. Set aside to cool while you make the whipped cream.
  17. For the Chocolate Whipped Cream:
  18. In a medium mixing bowl, using a hand mixer, whip the chilled cream, powdered sugar, cocoa powder, and vanilla until it reaches stiff peaks, about 2-3 minutes.
  19. Transfer whipped cream to a piping bag fitted with a large star tip and pipe a rim around the edge of each cheesecake. Fill the centre with the ganache. Garnish with chocolate curls. Enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.

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