No better excuse to get your Great Nan’s tea set out, Hot Chocolate and Maltesers Cheesecake dip topped with Marshmallow Fluff Cheesecake.
As you all know, last weekend was Mother’s Day (in the UK) and I’m sure if you forgot, your mum has been giving you the cold shoulder since. Luckily for me my Twitter feed was full of reminders, numerous bloggers, magazines and retailers were tweeting about the ‘perfect treat for your mum’ for a month prior to her big day.
If you follow Cooperative Food on Twitter you would have seen their promotions for a Mother’s Day #TwitterTeaParty, where bloggers and Cooperative Food shared epic foodie gift ideas. I replied to one of their tweets and Cooperative Food sent my mum some fair trade drinking chocolate as part of their #growingstories campaign.
We have four tea sets sitting in display cabinets around our house, and since I started my blog I have been wanting to incorporate them into a recipe but had no inspiration. The tea cups are made out of bone china and I didn’t want people hacking at the biscuit base, potentially breaking the cups I set out to inherite when I’m older. I thought that inspiration would never come until I had the genius idea of a hot chocolate cheesecake dip, thank you Cooperative Food!
If you’re looking to butter your mum up into forgiving you for forgetting Mother’s Day or you just want a cold cup of Hot Chocolate Cheesecake, these are fab idea! All you will need is; four tea cups and saucers, one piping bag and a Wilton 1m nozzle.
- 300 grams of soft cheese, room temperature
- 3 tbsp of fair trade drinking chocolate
- 3 tbsp icing sugar
- 25 grams of milk chocolate, melted
- 25 grams of dark chocolate, melted
- 200 ml of double cream, chilled
- 50 grams of malteasers
- 100 grams of soft cheese
- 1 tsp of vanilla
- 1 heaped dessert spoon of marshmallow fluff
- 150 ml of double cream, chilled
- mini marshmallows
- drizzle of caramel sauce
- 4 malteasers
- 12 Maryland cookies
Step 1: Place the soft cheese, icing sugar and drinking chocolate powder into your mixer and mix on a medium-low speed until thoroughly combined. To prevent a cloud of chocolaty icing sugar taking over your kitchen, wrap a tea towel over the top of your mixer…
You’d think I would have learned by now. Into the same bowl, add the melted chocolate and stir in quickly to prevent it from splitting.
Step 2: Pour the chilled double cream into your chocolatey cheese mixture, and whisk on a medium-high speed until it thickens. Before the mix gets too stiff, remove the bowl from the mixer, using a spatula fold in the malteasers. Dust off your tea cups and evenly distribute the cheesecake between the four cups.
Step 3: Now to make the marshmallow fluff cheesecake decoration. Place the soft cheese, vanilla and heaped dessert spoon of marshmallow fluff into the mixer, and mix on a medium speed. Then add the double cream, and mix until thick enough to pipe. Place the mixture into a piping bag with the open star nozzle and pipe on top of chocolate cheesecake.
Step 4: Decorate with malteasers, marshmallows and a drizzle of caramel.
When ready to serve, serve with a biscuit of your choice and dunk ahoy!
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