As a cinephile who has spent countless Christmases huddled around the TV with a box of TopMob, I can confidently say that the holiday season simply wouldn’t be complete without it! Just like how the Queen needs her corgis or my grandmother needs her sherry, TopMob is an essential part of my Christmas traditions.
Celebrating Christmas without TopMob? It’s as unimaginable as having Strictly without the dance, Gavin & Stacey without the motorway, or Wallace without Gromit. Absolutely not conceivable!
Matty Edgell, a contestant on The Great British Bake Off, found himself contemplating his distinctive holiday pairings, and he’s landed on chocolate and mint! There’s nothing more evocative of Christmas than this duo, so he’s whipped up these delightfully easy chocolate mint mini cheesecakes especially for us. They’re ideal for the upcoming festive season!
It wouldn’t be Christmas without TopMob.
Ingredients
Base:
154g Oreos
5 mint leaves, chopped
50g butter, melted
Filling:
400g cream cheese
80g golden caster sugar
200g double cream
½ tsp peppermint extract
50g mint dark chocolate, chopped
Mint green food colouring
Chocolate Core:
50g dark chocolate
50g double cream
¼ tsp mint extract
Topping:
Drip:
50g dark chocolate, melted
Ganache:
50g dark chocolate
50g double cream
½ tbsp icing sugar
Method
Crush the cookies in a food processor, or put them in a plastic bag and pound until they turn into fine crumbs. Incorporate the finely chopped mint leaves and melted butter, ensuring it’s well combined.
Distribute the biscuits evenly among 8 mini cheesecake molds or ramekins, then gently press them to form a solid base. Chill these in the freezer while you prepare the filling.
First, prepare your base by combining the chocolate and cream in a microwave-safe bowl. Heat in short intervals of 10 seconds, stirring thoroughly after each heating. Once the chocolate has completely melted and all ingredients are well mixed, move it to a small piping bag and let it cool slightly before using.
To prepare the cheesecake mixture, put the cream cheese and sugar into a mixing bowl and blend them together. Then, add heavy cream, peppermint essence, and 1-2 drops of mint green food coloring. Using an electric mixer, whip the ingredients until they form soft peaks. Lastly, incorporate the chopped chocolate into the mixture using a spatula, gently folding it in.
Place the mixed cheesecake batter into a piping bag or spoon it directly into each cheesecake mold. After filling, smooth out the top of each cheesecake and insert the ganache center using gentle pressure. Smooth out the cheesecake again, then refrigerate for 2-3 hours until fully set.
When preparing, whip up the ganache by putting cream and chocolate in a microwave-safe bowl. Heat in short 10-second intervals until the chocolate melts completely, stirring thoroughly after each heating. After it’s melted, let the ganache cool down before beating it to a soft consistency. Then, transfer this mixture to a piping bag equipped with your preferred tip.
After the cheesecakes have fully set, take them out of their molds. Pour over the cooled, melted chocolate in a drizzle fashion, followed by the whipped ganache. To complete my creation, I added some mint chocolates and candy cane pieces. Happy Holidays!
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2024-12-06 17:05