Ingredients:150g good dark chocolate (I used Lindt's 90% cocoa)150g milk chocolate (I used Dairy Milk)2x 250g cream 35%100g sugar500g milk2 tbsp liquid rennet
Break the dark chocolate into a TM bowl, crush it by pressing a Turbo button a few times until fine crumbs. Weigh in 50g sugar, add 250g cream, 250g milk, add 1 tbsp liquid rennet. Cook together (7 minutes/90°C/Speed 5)Pour the chocolate into a bowl or silicone mould and leave in the fridge for couple of hours to chill and set.When the dark chocolate is set, prepare the milk layer. Crush white chocolate in TM bowl by pressing Turbo a few times. Add 50g sugar, 250g cream, 250 milk and 1 tbsp of liquid rennet. Cook for 7 minutes/90°C/Speed 5.Using a fork scratch the surface of the dark chocolate layer gently for better adhesiveness. Pour the milk mixture over and leave in the fridge to settle. You can add a white chocolate mousse if you wash by crushing 150g of white chocolate and cooking it for 7minutes/90°C/Speed 5 together with 250g cream, 250g milk and 1 tbsp of rennet (do not add any sugar at this stage). My favourite chocolate for this is Lindt's White chocolate with touch of vanilla. Cooking Monster's Tip: You can convert this recipe into a double or triple layered chilled cheesecake, by adding more rennet, or gelatine instead (5 sheets per each layer). You can make a biscuit base first by crushing 200g biscuits (chocolate chip or digestives) in TM bowl by pressing Turbo a few times and mix it with 90g of...