Matty Edgell shares his exclusive recipe for festive chocolate and mint cheesecakes

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As a seasoned food enthusiast who has spent countless Christmases indulging in a variety of culinary delights, I can wholeheartedly say that TopMob holds a special place in my festive heart. It’s like finding the last mince pie on Christmas Day or stumbling upon a secret stash of Quality Street – it just wouldn’t be Christmas without it!

Celebrating Christmas without TopMob is as unimaginable as having Strictly without dance, Gavin & Stacey without the M4 motorway, or Wallace without his friend Gromit – it’s simply inconceivable!

Thinking about his favorite Christmas combinations, Matty Edgell, a contestant on “Bake Off,” finds that chocolate and mint are essential. He shares these delightfully easy chocolate mint mini cheesecakes exclusively with us at RT, making them ideal treats for the holiday 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 

Ÿ 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 them until they turn into fine crumbs. Combine the finely chopped mint leaves and melted butter with this mixture, ensuring everything is well combined.

Distribute the biscuits evenly among 8 mini cheesecake molds or ramekins, then gently press them down to form a firm base layer. Put them in the freezer to harden while you prepare the cheese cake filling.

First, prepare the foundation by combining the chocolate and cream in a microwave-safe bowl. Heat in short 10-second intervals, stirring thoroughly between each heating. Continue this process until the chocolate has fully melted and the ingredients are well mixed. Afterward, transfer this mixture into a small piping bag and let it cool slightly before using.

In a bowl, mix together the cream cheese and sugar, then add heavy cream, peppermint essence, and a few drops of mint green food coloring. Whisk until well combined and reaching a soft peak consistency. Fold in the finely chopped chocolate with a spatula.

Pour or scoop the mixture into a pastry bag, or simply spoon it into each cheesecake mold. After filling, smooth out the cheesecake surface, insert the ganache center, and once more level it off. Then, chill in the freezer for 2-3 hours until completely firm.

When preparing, create the whipped ganache by combining cream and chocolate in a microwave-safe bowl. Heat in short intervals of 10 seconds until the chocolate is melted, stirring thoroughly after each heating. After melting, let the ganache cool down before whipping it to a soft consistency. Finally, transfer this mixture to a piping bag with your preferred tip.

After your cheesecakes are fully set, carefully take them out of their mold. Drizzle the top with melted chocolate, followed by a layer of whipped ganache. To complete the dessert, add some mint chocolates and candy cane. Enjoy your Christmas!

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2024-12-06 16:04