Ingredients :
1 cup plain chocolate biscuit crumbs (oreo pun boleh)
1/3 cup butter, melted
2 x 250g Philadelphia Brand Cream Cheese, softened at room temperature
3 teaspoons gelatine dissolved in
1/2 cup boiling water
3/4 cup caster sugar
100g Toblerone Swiss Milk or Dark Chocolate, melted
1/2 cup cream (prefer sour cream)
Directions:
- Mix biscuit crumbs and butter and press into base of a 20cm springform pan. Chill.
- Beat the cream cheese with an electric mixer until soft. Add gelatine mixture, caster sugar, melted Toblerone chocolate and cream, blend until smooth.
- Pour onto crumb base and chill in refrigerator (2-3 hours or overnight). Garnish with chocolate shavings and strawberries.
Serves : 8 persons.
Tip : To melt Toblerone, break into pieces and melt in a heat-proof bowl over shimmering water. Alternatively, microwave on Medium / Low for 3 minutes or until melted.
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