Tiny Toblerone Cheesecakes - Three Ways

Individual no bake Toblerone Cheesecakes each using a different filling of White, Dark and Milk Toblerone Tinys.  You will need metal food rings which can be purchased in any good cookware shop or online at Amazon.


These cheesecakes are very rich so therefore you really do only want tiny individual cheesecakes. On with the recipe!

To Make 3 Tiny Cheesecakes:
3 metal food rings 2.5 inches in diameter and 2 inches in height
a cooks blowtorch
a sheet of greaseproof paper large enough to sit all three food rings on 
1 medium sized bowl
3 small bowls
8 Hobnob or Digestive Biscuits
35g unsalted butter, plus a little more for greasing
250g tub of Mascarpone cheese
1/2 a tablespoon of icing sugar
50g or 9 white Toblerone Tinys
50g or 9 milk Toblerone Tinys
50g or 9 dark Toblerone Tinys
You will also need 1 more of each Tiny chocolate to grate over the top of each cheesecake before serving.

How to do it:
Put the greaseproof paper on a tray small enough to go into the fridge.
Lightly grease the inside of the food rings and sit them on the paper on the tray.
Crush the biscuits, either by using a food processor or by putting them into a plastic bag and give them a bash making sure they're finely crushed.

Melt the butter in a small saucepan over a low heat.  Stir in the biscuit crumbs and mix well.
Using a teaspoon, divide the mixture between the three food rings and press the biscuit down till it's nice and firm, otherwise your cheesecakes will fall apart later on.

Put the food rings into the fridge for at least 45 minutes - as the butter cools the crumbs will set.

Meanwhile, put the Mascarpone and icing sugar into the medium bowl and mix well.
Put a different flavour chocolate in each of the small bowls and pop each bowl, one at a time into the microwave for just 50 seconds to a minute until the chocolate begins to melt - taking care it doesn't burn.
Remove from the microwave and give it a stir.
Repeat with the other two bowls.

Divide the Mascarpone mixture between the three small bowls (83g in each) and mix well.
Remove the cooking rings from the fridge and put a different mixture into each, pressing it down as you go.  Smooth off the tops and pop them back into the fridge.  They will need at least 8 hours or overnight since the filling is only of Mascarpone and chocolate and needs to set properly.

When you're ready to serve, leaving the cheesecakes in their rings, grate a contrasting chocolate over the top of each cheesecake.

Carefully remove them from the greaseproof paper and onto a serving plate.
Using a cooks blowtorch just for a few seconds around the edge will help them remove from the food rings easily - use a tea towel to handle them as the metal rings will now be hot!
Serve immediately.

    

3 comments

  1. Goodness, my mouth is actually watering here, they look simply devine! x

    ReplyDelete
  2. How exciting, fab looking puds.

    ReplyDelete
  3. Good GOD Jan, they look wonderful! I'd quite like to make them as dessert for my next dinner party actually!

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan

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