Preparation time is 25minutes
Cook time is 10minutes
Total time is 35minutes
Serve is for 10 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
10
Chocolate Noodle Nests
- 100grams fried noodles
- chocolate mini eggs (for decoration)
- 2tablespoons chocolate hazelnut spread
- 250grams dark chocolate melts, melted and cooled slightly
- 1 1/2 cup chocolate biscuit crumbs
- 80grams butter (melted)
- 1 1/4 cup cream (softly whipped)
- 500grams cream cheese (softened)
- 2 egg whites (beaten to soft peaks)
- 1/2 seal salt flakes
- 1/3 cup caster sugar
- 2 teaspoons gelatine dissolved in 1/4 cup boiling water
- 225grams milk chocolate melts, melted and cooled slightly
Method
Step 1 of 5
Combine the biscuit crumbs and butter then press into the base of a greased and base lined 20cm springform pan. Chill until firm.
Step 2 of 5
Beat the cream cheese and sugar with an electric mixer until smooth. Add the gelatine and chocolate and mix until smooth then fold through the whipped cream and salt. Add 1/3 of the egg whites and stir through. Gently fold through the remaining whites. Pour the mixture over the prepared base. Chill for 2 hours or until set.
Step 3 of 5
To make the chocolate noodle nest, melt the chocolate and chocolate hazelnut spread together in a bowl over gently simmering water, stirring occasionally until smooth. Remove from the heat, add the noodles and stir to combine.
Step 4 of 5
Using 2 spoons make 8 noodle nests on a baking paper lined tray. Allow to set and store in an airtight container until required.
Step 5 of 5
Decorate the cheesecake with chocolate noodle nests filled with chocolate mini eggs
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