Irish-style cheesecake made with a lot of cream cheese, double cream and Nutella. On an extra-buttery chocolate-flavoured chunky biscuit base. Topped with a milk chocolate Chantilly cream rosette.
We feel that the amazing quality of our cream cheese from Donegal and artisan fresh cream from The Village Dairy in Carlow help make this a super creamy cheesecake, which is perfectly balanced against the texture of the chunky buttery base.
Think of chocolate Chantilly cream as sort of like a really thin ganache ( usually equal parts double cream and dark chocolate )— whipped.
How to make fluffy, creamy Milk Chocolate Chantilly.
1.Ingredients 160ml cream + 40g good quality milk chocolate. We use Callebaut 823.( if you want a heavier, denser product, simply increase the quantity of chocolate)
2.Heat cream gently under hot (but not to boiling point,) then add chocolate and stir until well combined.
3.Refrigerate the mixture for about 4 hours until it’s quite cold.
4.And whip to soft or stiff peaks, whichever you prefer!!
All products are hand-made by pastry chefs made with natural ingredients.Shelf-life 3-4 days stored in fridge.
Allergens: Gluten, milk, tree nuts, egg , soya
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