Chocolate Dome
Ingredients
- 1 packet Digestive Biscuits
- 60g Stork Block
- 200g Emborg Cream Cheese
- 90ml Elmlea Single
- 33g white sugar
- 1tbsp lemon juice
- 1tsp vanilla essence
- 150g Novibloc Milk or Dark chocolate (for eggs and decoration)
- 300g Novibloc Dark chocolate (for dome)
Method
- Melt the Stork Block and grind the digestive biscuits.
- Mix the Stork Block with the digestive biscuits.
- Using an electric beater, beat together the cream cheese, Elmea Single, white sugar, lemon juice, and vanilla essence.
- Melt the chocolate for decoration using the bain-marie method.
- Drizzle some melted chocolate on some baking sheets in a desired shape and freeze.
- Fill a silicone Easter egg mould with melted chocolate and freeze.
- Blow a balloon to the desired size (make sure it is big enough to cover your cheese cake dessert with decorations).
- Melt the dark chocolate using the bain-marie method.
- Let dark chocolate cool till slightly warm and pour over the balloon, covering it evenly. Set aside to cool.
- When the balloon has set, pop the balloon and remove it from within the dome.
- Plate the cheesecake using a layer of biscuit base. Top with the cream mixture.
- Decorate with chocolate spirals (or desired shape).
- Cover the cheese cake with the chocolate dome.
- Melt some left over chocolate until very hot and pour over the dome to reveal the cheesecake dessert.
