- 16 digestive biscuits
- 2 tbsp cocoa powder
- 100g butter, melted
- 200ml cream
- 150g caster sugar
- 100ml sour cream
- 500g cream cheese
- 2 tbsp cocoa
- 2 tbsp hot water
- 200g chocolate, melted
Chocolate truffles might well be the ultimate indulgence, a treat so luxuriously and unashamedly naughty they are probably banned in several countries. Essentially just a ball of chocolate and cream, they are perhaps best enjoyed with restraint. Or are they? Why not just add them to the top of a chocolate cheesecake? Is there ever such a thing as too much chocolate? We don't think so.
- In a food processor blitz the biscuits to crumbs. Add the cocoa and butter and continue mixing until the mixture resembles dark, soft, slightly damp sand. Press this into the bottom of a lined 23cm springform cake tin and set in the fridge to set.
- Using an electric whisk whip the cream and sugar until the sugar has melted and the cream is at the soft peak stage. Add the cream cheese and continue beating until the mix is light. Mix the cocoa powder with the water and fold in along with the chocolate.
- Pour this on top of the biscuit base and smooth out. Leave to rest in the fridge for around an hour until set.
- Meanwhile, heat the double cream and cream over a gentle heat. Careful it doesn't catch. When it's near at a simmer (but not boiling or scorching hot) pour it over the chocolate and stir to make a smooth ganache. If it looks like it's splitting pour a little of the split mix into a bowl with around 100ml fresh double cream and re-emulsify the split mix - it should start coming together again. Gradually add the split mix to the new, unsplit ganache (you might not be able to save the whole mix).
- Pour this ganache over the cheesecake layer and smooth out. Leave to set in the fridge until ready.
- Sift the cocoa powder on top and serve.