Raspberry, malt and milk chocolate cheesecake pots
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
- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 100g milk chocolate , chopped, plus extra to serve
- 100g malted milk biscuits
- 1tbsp malt powder
- 40g butter , melted
- 200g soft cheese , at room temperature
- 200g double cream
- 1tbsp icing sugar
- 100g raspberries
Instructions
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.