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Chequerboard cheesecake mousse slice recipe
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Prep Time:
540 minutes
Cook Time:
10 minutes
Total Time:
550 minutes
Indulge in a decadent triple-layer chocolate slice with a stunning Lindt chocolate checkered pattern on top.
Ingredients:
  • 250g packet Arnott’s Choc Ripple biscuits
  • 125g butter, melted, cooled
  • 150g White chocolate pieces
  • 150g Extra Dark chocolate pieces
  • 150g Milk chocolate pieces
  • 200g milk chocolate, coarsely chopped
  • 100g packet 70% Cocoa Dark chocolate, coarsely chopped
  • 375ml (1 1/2 cups) thickened cream
  • 375g cream cheese, at room temperature, chopped
  • 185ml (3/4 cup) thickened cream
  • 70g (1/3 cup) caster sugar
  • 4.40 gm vanilla extract
  • 180g white chocolate, melted, cooled
  • 30.00 gm hot water
  • 6.00 gm gelatine powder
  • 100g dark cooking chocolate, finely chopped
  • 40.40 gm thickened cream
Instructions:
  • Prepare a 20cm square cake pan with 8cm depth by lining it with baking paper, letting the paper extend over the edges.
  • In a food processor, blitz the biscuits until finely crushed. Add butter and blend until combined. Transfer the mixture to a prepared pan and press evenly over the base. Chill in the fridge.
  • In a large microwave-safe bowl, combine the milk and Lindt dark chocolate. Microwave on Medium, stirring every minute until melted and smooth. Let it cool slightly. In a separate bowl, use electric beaters to whip the cream until soft peaks form. Gently fold one-quarter of the whipped cream into the chocolate mixture, then repeat with the remaining cream in 3 more batches until well combined. Spread the mousse over the biscuit base, tapping the pan gently to remove air bubbles and smoothing the surface. Chill in the fridge for 2 hours until set.
  • For the cheesecake batter, combine cream cheese, cream, sugar, and vanilla in a food processor until smooth. Add white chocolate and blend until combined. In a microwave-safe bowl, heat water and gelatine for 10 seconds. Whisk with a fork until dissolved and let it cool slightly. Slowly pour the gelatine mixture into the food processor while it's running until well combined. Pour the batter over the mousse layer and refrigerate for at least 6 hours until set.
  • Create the chocolate ganache by combining the dark cooking chocolate and cream in a microwave-safe bowl. Microwave on High, stirring every minute, until melted and smooth, which should take about 2-3 minutes.
  • Drizzle the rich ganache over the luscious cheesecake layer to completely coat it. Gently even out the top. Chill in the refrigerator for 15 minutes, or until it's nearly firm. Artfully place the Lindor chocolate pieces in a diagonal design across the ganache, switching between white, extra dark, and milk chocolates for a stunning decoration.

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