Double Choco-misu (coffee-free)
Servings 16
Ingredients
- 600 mL boiling water
- 2 tbs sugar
- 4 tbs cocoa powder
- 110 g dark chocolate 10g for grating on top of finished product
- 375 g cream cheese softened
- 200 g white chocolate melted
- 1 cup cream 250mL
- 1 tsp vanilla
- 1/2 cup sugar
- 1/4 cup boiling water
- 10 g gelatin 3 tsp or 4 sheets
- 24 lady-finger biscuits
Instructions
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Dissolve sugar, cocoa and dark chocolate in boiling water and set aside to cool.
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Melt white chocolate and allow to cool slightly.
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Mix cream cheese, cream, sugar and vanilla until smooth.
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Add white chocolate to cream cheese mixture and combine.
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Mix gelatin with boiling water and add to cream cheese mixture.
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Dip lady-finger biscuits in dark chocolate syrup and allow enough time to soak through (approx 20s each).
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Arrange lady-finger biscuits in a single layer in a 20cm x 20cm tin.
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Add half of the cream cheese mixture on top of the biscuits.
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Repeat previous two steps with remaining biscuits and cream cheese mixture.
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Add another layer of biscuits and top with grated chocolate.
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Chill for 6 hours or overnight.
Recipe Notes
If the lady-finger biscuits soak too long, they will fall apart. If they do not soak long enough, they remain crunchy and do not have the 'chocolate-y' flavour through.
For the topping, you can add whipped cream before the grated chocolate or any other topping combination you can think of eg strawberries, whipped cream, chocolate, etc.
