In case you are not a fan of white chocolate - because let's face it, it isn't chocolate if there's no cocoa powder in it - and you didn't really fancy my last week's cheesecake, I have a solution. Just swap the chocolates.
See, I still had a lot of blueberries at hand 'cause it was the right season and felt like I needed something more bitter and sour. So I didn't add any sugar and poured in 70% cocoa chocolate. The result? Phenomenal...
Ingredients:
- 130g cocoa biscuits
- 5 table spoons melted coconut oil
- 250g cream cheese
- 200g mascarpone
- 200g dark chocolate
- 2 table spoons coconut oil
- as many blueberries as you can handle
1) Make crumbs from the biscuits, wet them with the coconut oil, press them to the bottom of your cake pan and bake it for 10 minutes at 180°C. Let cool down.
2) Melt the chocolate with the oil above boiling water and set aside to cool down a bit.
3) Blend the cheeses together with the chocolate. If you find it not sweet enough, you can add sugar, but trust me, you can do without it. Add the blueberries last and spread onto the baked crust.
4) Refrigerate for at least two hours before serving.
No comments:
Post a Comment