Thursday, 16 April 2015
Chocolate Cream (without gelatin) - easy
4 ozs. semi sweet chocolate or a good dark chocolate - melted
16 ozs. ( 2 Packs) Philadelphia Cream Cheese
1 pint (2 cups) Sour Cream (could use half sour cream and half double cream)
1/2 cup icing sugar
2 tsps. grated orange zest - or few drops of orange essence.
1 tblspn. chocolate liqueur or choc/orange liqueur (optional)
1. melt the chocolate in a bain marie and set aside to cool.
2. beat the cream cheese, sour cream and icing sugar until smooth.
3. Add the cooled melted choc, orange zest and liqueur and beat until blended.
4. Pour into one large bowl or smaller ramekins and leave, covered with Klingfilm, in fridge overnight - or about 10 hrs.
Nice served with a dark fruit compote.
(PS: photo above is not mine - but is very pretty.)