Raspberry, malt and milk chocolate cheesecake pots

Name: Raspberry, malt and milk chocolate cheesecake pots
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 100g milk chocolate , chopped, plus extra to serve; 100g malted milk biscuits; 1 tbsp malt powder; 40g butter , melted; 200g soft cheese , at room temperature; 200g double cream; 1 tbsp icing sugar; 100g raspberries

Preparation and cooking time
- Prep:15 mins
- plus chilling
Easy
Serves 4

Ingredients

100g milk chocolate, chopped, plus extra to serve
100g malted milk biscuits
1 tbsp malt powder
40g butter, melted
200g soft cheese, at room temperature
200g double cream
1 tbsp icing sugar
100g raspberries

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.