No-bake Chocolate cheesecake

Video link

No-bake cheesecakes are great; so much easier than their baked counterparts. No eggs, no waiting for ages in front of the oven, no wobble doubt and no crack! They also look a lot smarter in my opinion.

In the video, i’m sharing my recipe for a chocolate and hazelnut cheesecake. You can easily miss out the hazelnuts to make it 100% chocolate but I like mine a bit nutty.

For 1 medium cheesecake, you’ll need:

For the base:

-150g of chocolate digestives
-50g of roasted hazelnuts
-55g of melted butter

For the filling:

-170g of melted chocolate
-120g of sugar
-2tbsp of unsweetened cocoa powder
-150ml of double cream
-250g of room temperature cream cheese
-3tbsp of praline (recipe here)

Ganache topping (optional):

-150g of chocolate
-150g of double cream

You need to start with the base.
In a food processor, pulse the hazelnuts and digestives together until you end up with almost no chunks left. Don’t pulse until you have a smooth powder as you won’t get any crunch from the hazelnuts.
Add the butter and pulse again until all incorporated.
Spread and press this mixture evenly in a springform tin.
Put the tin aside in fridge or freezer.

To start the filling, stir the cream cheese and sugar together – set aside.
Whisk the double cream until soft peaks.
Add in the cooled melted chocolate and stir.
Add the cream cheese + sugar mixture to it and stir.
Add 1-2 tbsp of water to the cocoa powder to make a paste.
Stir in the praline to loosen it up before incorporating it to the cheesecake.
Add the cocoa and praline mixture to the chocolatey cream cheese and stir until well combined. Spread this on top of the base and smooth it out as much as possible.

Store the cheesecake in the freezer for 4 hours minimum until 30min to 1 hour before serving.

You can leave the topping out but here is the method for it.

When the cheesecake has been in the freezer for 1 to 2 hours, boil the double cream and pour it on top of the chocolate, make sure the cream has stopped bubbling or your chocolate will split. Stir until the cream and chocolate are combined and pour this ganache on top of the cheesecake.

Put it back in the freezer for at least an extra 2 hours.

Enjoy!

Mylène

Video link

Mystère

It’s been a while since my last blog post, over a year, I know! Once again, it’s a “recreation” recipe.

Mystère is an ice cream dessert that you buy in supermarkets in France. I used to love them so much when I was little, but I didn’t get to eat so many as I think they were quite pricey.
Somehow, recently I thought about it and wondered if I could pull it off.

The Mystère is a meringue covered with a thick layer of vanilla ice cream then smothered in sweet hazelnuts.
It’s one of the easiest impressive desserts ever. You don’t have to make all the ingredients from scratch if you don’t have time or don’t have the equipment. However, homemade ice cream really takes it to the next level.

I made the ice cream myself so I can’t really say how much there was but probably around half a tub of shop bought ice cream.

For 4-6 Mysteres you’ll need:

– 1 tub of vanilla ice cream
– 4-6 mini meringues
– 100g of dark chocolate (optional)
– 100g of sugar
– 100g of roasted hazelnuts

First, you’ll need to make a praline by heating the sugar in a saucepan, on its own until nice and golden-brown.

Immediately add the hazelnuts and stir them in.

Empty the saucepan onto a tray lined with baking paper.

Leave until completely cooled.

When the nuts are cooled down, roughly break them apart and pulse them in your food processor or grinder until you have a rough powder. You don’t want it too fine, small chunks add texture.

Melt the chocolate and, with a pastry brush, brush it on the meringues. You could dip them in but it’s going to be a lot of chocolate, probably too much. This step is optional but will ensure that the meringues don’t get soggy in the ice cream.

Line small ramequins with cling film and fill them 3/4 of the way with soft ice cream.

Take your meringue (the chocolate should be set) and press it gently into the ice cream until everything is level.

Leave to set in the freezer for a couple of hours.

When the ice cream is set, take it out of the ramequin and roll it into the praline. The whole thing should be completely covered.

You can serve them straight away or store them in the freezer until you need them.

Enjoy!

Mylene

Chocolate tiffin

For my second chocolate recipe, I chose to make tiffins.

I love chocolate on its own, it’s such a good feeling to bite into a bar of chocolate but things made with chocolate, especially cakes, make me feel a bit sick.

Like all my dad’s family, I have a very slight allergy to cocoa, I sneeze when I eat something very strong in cocoa.

It’s not too bad as I don’t really enjoy the bitterness of a very dark bar of chocolate but you get that bitterness too often in chocolate cakes, mousses, ice cream…

I suppose it’s why I don’t really like them.

So these tiffins…
I made them with very good quality milk chocolate as I didn’t want them to be too high in cocoa content.

For 20 tiffins, you’ll need:

– 400g of biscuits of your choice, crushed (I used ginger biscuits, but I don’t think they worked as well as digestives or shortbreads would have)
– 200g of butter
– 140g of golden syrup
– 150g of mixed roasted nuts (almonds and hazelnuts are good)
– 30g of cocoa
– 70g of raisins
– 300g of milk chocolate

Mix the crushed biscuits, nuts, cocoa and raisins together.

Melt the butter and golden syrup together, pour it on the biscuit mixture and mix.

Lay a tin with baking paper and pour the mixture in.
Press it until you have a levelled base for your tiffins.

Chill for at least 1 hour.

Melt your chocolate, pour it on the biscuit base, then wait for the chocolate to set a little bit (20min) and run a knife on it to create paterns.

Enjoy

Mylene

Praliné

It’s been a quite exciting last few weeks; we’ve done summer fairs, created new biscuit designs, got a new toy (an air gun to give an edge to my biscuits and macarons), worked a couple of days in a deli (St Giles cheese), been approached by companies to sell our stuff…
Everything is going very well!

I didn’t have much time to try new recipes to share with you but I have that old classic that I’m going to write about: praliné!

It’s something very versatile that I use in a lot of things. It gives a nutty, caramel and vanilla flavour.
I use it in macarons with buttercream, home made chocolates, in ice-creams, chocolate spreads, flavoured crème brûlée, cakes, muffins… It can basically be used in any sweet thing.

It’s very easy to make, the main difficulty is in the grinding as lots of food processors can’t make it right. If you’ve got a fairly new one that can resist ice cubes, it would work fine. If you’ve got a coffee grinder, it’s even better, you just have to make sure you can wash it under the tap afterwards otherwise you’ll hate me forever for that recipe.

For 500g of praliné, you’ll need:

– 250g of sugar
– 250g of roasted hazelnuts (or almonds)
– 1 vanilla pod, scratched

Heat the sugar and vanilla seeds in a pan on their own until it melts and becomes golden.

Never stir the sugar, especially when it’s just starting to melts, you will ruin the caramel.

When you have your caramel, take it off the heat and mix the nuts in.

When they’re all covered in caramel, pour the mixture onto a tray layed with baking paper.
Let it cool down for 2 hours or until cool.

Break the nutty caramel in medium pieces by chopping it. Put everything in your food processor or grinder and grind until it makes a paste or, even better, a liquid mixture.

That step will take you a while, depending on how powerful and tough your equipment is.
Your praliné should now be ready to use! It will keep a while in a jar in the fridge or in the freezer, just take it out when needed and mix the desired amount into your preparations….

Mylene

Happy New Year!

That’s it, 2011 is already over! I know 2012 is going to be even better!

So this time of the year is the time for resolutions.

I usually think “no more greedy stuff!!!” but this time, I was given so much chocolate for christmas I HAVE TO be greedy.

Like a lot of people, I have a LOT of chocolate left overs from Christmas and I feel obligated to finish them all…

Anyway, a nice way to get rid of your chocolates quickly and in a nice way is to cook with them! Just replace the cooking chocolate with your Christmas chocolates.

Like I’m not a big fan of chocolate cakes, I decided to make chocolate bars.

I melted my christmas chocolates plus a little bit of dark chocolate (to contrast the sweetness of my Christmas chocolates) and melted it all together.

I then poured it into a tin with cling film and added what I wanted: almonds, hazelnuts, currants, cherries, caramel, fudge, pistachio, peanuts, biscuits… It’s your choice.

I chose almonds, brazil nuts, hazelnuts and raisins for mine.

Chocolate goes with a lot of things so you can use your imagination to find a combination you love.

Here’s to a wonderful 2012.

Mylène