Desserts & Puddings

Chelsea’s White Chocolate & Berry Cheesecake

This is one of Chelsea Winter’s most popular recipe and I definitely know why. I started making this cheesecake a couple of years ago and my gosh is it easy. No horse hooves (gelatine) needed in this one as the chocolate sets it instead. It is super easy to make and you will have it whipped up and ready to set in under 20 minutes. This is another great Christmas recipe that is sure to please the crowd.

White Chocolate & Berry Cheesecake

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Baked Alaska

This dessert is a childhood favourite and one my grandma Raymee used to make for the grandkids. You can make different variations depending on your favourite favour. This one is vanilla ice cream with dark chocolate and freeze-dried raspberries. Next time I will do Kapiti White Chocolate & Raspberry ice-cream with white chocolate and freeze-dried raspberry filling.

Baked Alaska

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Mint Chocolate Cheesecake

This silky dessert is super easy and the combination of mint and dark chocolate is a great way to finish the night. You can whip it up in 20 minutes earlier in the day so it is great for entertaining. This dessert can be served as a large cake (pictured below), in large muffin tins or deconstructed in cool jars.

Mint Chocolate Cheesecake

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Chocolate Mint Truffles

These mint truffles are super easy and are great served up as a after dinner treat or wrapped up as a gift for a friend.

Ingredients

  • 2 x packets of Mint Slice biscuits
  • 250g regular cream cheese
  • 350g Whittaker’s 50% dark chocolate

Method

Place the biscuits in a food processor and grind them up. Add the cream cheese and mix well. It does not matter if there are bits of biscuit still intact. Place the mixture in the freezer until it has hardened (approx. 20 minutes).

Line a tray with non-stick baking paper. Spoon out little balls of the mixture and line the tray (if the mixture is too soft and will not roll into balls easily, place back into the freezer to harden some more). Place the tray back into the freezer for at least another 10 minutes.

Melt the chocolate in a bowl over a saucepan of simmering water. Using a dipping spoon (find at your local baking shop) or fork, dip each frozen truffle into the chocolate then place back on the tray and allow to set.

Makes: 40 approximately.

Recipe adapted from Baking Makes Thinks Better.