Raspberry, malt and milk chocolate cheesecake pots
Serves 4
Easy
Prep:
plus chilling
Serve this creamy dessert with malt and milk chocolate, and dotted with raspberries – a no-cook star, the prep takes just 15 minutes and it can easily be doubled or halved
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- 100g milk chocolatechopped, plus extra to serve
- 100g malted milk biscuits
- 1 tbsp malt powder
- 40g buttermelted
- 200g soft cheeseat room temperature
- 200g double cream
- 1 tbsp icing sugar
- 100g raspberries
Nutrition: per serving
- kcal740
- fat60.5g
- saturates37.1g
- carbs40g
- sugars25.9g
- fibre2.2g
- protein7.7g
- salt0.8g
Method
step 1
Melt the chocolate over a bain-marie or in the microwave in short blasts. Leave to cool slightly.
step 2
Bash the biscuits in a bowl with the end of a rolling pin to fine crumbs. Stir in the malt powder, butter and a pinch of salt if the butter is unsalted. Divide the mixture between four glasses and pack down lightly. Chill for 10 mins.
step 3
Briefly whip the soft cheese, cream and icing sugar until just incorporated. Whisk in the melted chocolate until it comes together and forms soft peaks – it should thicken fairly quickly once the chocolate is poured in. Spoon over the chilled bases, layering in a few raspberries. Chill for 30 mins before serving. Add a grating of extra chocolate to serve, if you like.
