adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chocolate crackle cheesecake Easter bowl recipe
0 Likes
Prep Time:
380 minutes
Cook Time:
5 minutes
Total Time:
385 minutes
Enhance Easter treats with Coco Pops for a double chocolatey experience!
Ingredients:
  • 90g (2 1/2 cups) Kellogg’s Coco Pops
  • 45g (1/2 cup) desiccated coconut
  • 24.00 gm icing sugar mixture
  • 20.00 gm cocoa powder, sifted
  • 80ml (1/3 cup) coconut oil, melted
  • 100g dark cooking chocolate, coarsely chopped
  • 25.00 gm liquid glucose
  • 185ml (3/4 cup) thickened cream
  • 60ml (1/4 cup) double cream
  • Cadbury Creme Eggs, to decorate
  • Caramello eggs, to decorate
  • Hollow chocolate eggs, to decorate
  • Chocolate curls, to sprinkle
  • 250g pkt cream cheese, at room temperature
  • 125ml (1/2 cup) thickened cream
  • 4.40 gm vanilla extract
  • 80g white chocolate, melted
  • 20.00 gm warm water
  • 6.00 gm gelatine powder
Instructions:
  • Place plastic wrap in a 5-cup glass or ceramic bowl, letting it hang over the sides.
  • In a large bowl, mix together Coco Pops, desiccated coconut, icing sugar, and cocoa. Incorporate coconut oil and stir until fully combined.
  • Spoon the mixture into the bowl and press gently but firmly to create a rustic top edge. Chill in the fridge for a minimum of 2 hours to set.
  • Combine cream cheese, caster sugar, thickened cream, and vanilla in a food processor until smooth. Mix in white chocolate. In a microwave-safe bowl, combine water and gelatin, heat in the microwave for 10 seconds, then whisk until dissolved. Slowly pour the gelatin mixture into the cream cheese mixture while the food processor is running, and beat until well combined.
  • Transfer the creamy cheesecake mixture into the delectable chocolate crackle bowl. Seal it with the excess plastic wrap and chill in the fridge for 4 hours until perfectly firm.
  • In a microwave-safe bowl, combine the dark chocolate, glucose, and 60ml (1/4 cup) of thickened cream. Microwave on High, stirring every minute, for 2-3 minutes until smooth and combined. Let it cool before using.
  • Whip together the double cream and the remaining 125ml (1/2 cup thickened) cream using electric beaters until soft peaks form. Carefully swirl in 2 tablespoons of the dark chocolate sauce for a luscious marble effect.
  • Lift the chocolate crackle bowl using the overhanging plastic wrap and discard it. Add swirled cream and Easter eggs on top. Place the remaining dark chocolate sauce in a resealable plastic bag with a corner snipped off or a piping bag with a small round nozzle. Pipe the dark chocolate sauce to create a dripping effect down the sides of the bowl and over the eggs. Garnish with chocolate curls and serve.

Similar Recipes