These decadent but easy mini cheesecakes have dark chocolate in them and are made with Amarula, a cream liqueur from South Africa, which is made from the marula fruit. It is said in Africa that even elephants love to feast on the fermenting marula fruits, which makes them a little tipsy!
Makes 12 individual cheesecakes.
Ingredients for the base and filling:
· 100g butter
· 250g dark chocolate digestive biscuits
· 400g full-fat cream cheese
· 40ml Amarula or other cream liqueur (optional)
· 70ml icing sugar, sifted
· 200ml double cream
· 60g dark chocolate, grated
· 20g dark chocolate, grated
· Fresh raspberries
1. Crush the digestive biscuits with a pestle or in a food processor until they resemble breadcrumb consistency.
2. Melt the butter in a pan and add the crushed biscuits. Remove from heat. Mix until the biscuits have absorbed the butter and the chocolate in the biscuits has melted.
3. Spoon the mixture into a 12-hole muffin tin lined with muffin cases. There will be roughly one heaped tablespoon of mixture in each case. Press the mixture firmly down. Place in the refrigerator and chill for one hour.
4. Meanwhile, prepare the filling. Whip the cream until firm peaks appear.
5. Lightly whip the cream cheese and then beat in the Amarula and icing sugar. Fold the whipped cream and grated chocolate into the cream cheese mixture. When smooth, spoon the mixture evenly onto the biscuit bases, ensuring there are no gaps.
6. Refrigerate and allow to set for a further two hours. Once set, remove the cupcake cases and decorate with grated chocolate and raspberries.