Little Chocolate Hazelnut Cheesecakes


Little Chocolate Hazelnut Cheesecakes

Little Chocolate Hazelnut Cheesecakes

Often on a Saturday night, when my Irishman and I are having our ‘movie night’, we get the urge for ‘something sweet’ after dinner. Generally I don’t have anything planned so need to come up with something quick and diabetic-friendly at the last minute.

These little chocolate ‘cheesecakes’ tick all those boxes and then some. They’re creamy, crunchy and there’s chocolate!

If you’re not huge on goats cheese, ricotta or another soft fresh cheese like cream cheese will work equally as well.

enough for: 2
takes: 10 minutes

50g (2oz) dark chocolate
80g (3oz) goats cheese, ricotta or cream cheese
50g (2oz) roast hazelnuts
sea salt flakes (optional)

1. Boil the kettle and chop dark chocolate into small chunks. Place in a small bowl and top with 2 tablespoons boiling water. Stand for a minute or so to allow the chocolate to melt. Stir until you have a lovely smooth glossy sauce.

2. Chop hazelnuts and divide between two small bowls / ramekins / tea cups / pretty glasses.

3. Slice cheese into 4 rounds, or scoop into chunks. Place one round in each of the bowls. Drizzle over half the chocolate. Top with the remaining goats cheese and drizzle over the remaining chocolate. Sprinkle with sea salt flakes (if using) and enjoy immediately.

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WINE MATCH: A nice cup of milky tea.

Variations & Substitutions

dairy-free – replace goats cheese with coconut yoghurt, whipped coconut cream or this macadamia ricotta or this cashew yoghurt.

nut-free – skip the hazelnuts.

different nuts – awesome with pecans, walnuts, macadamias or almonds instead.

different cheese – ricotta or another soft fresh cheese like cream cheese.

carb-lovers – drizzle over a little maple syrup.

sweeter – use milk chocolate instead.

Waste Avoidance Strategy

dark chocolate / roast hazelnuts / sea salt flakes – keep them in the pantry.

goats cheese – if unopened it usually has a shelf life of a few weeks in the fridge. If in an opened container, will only keep for a few days so use for another meal or freeze.

Problem Solving Guide

goaty – next time use a different cheese. For now I’m afraid there’s not much you can do.

too dry – a drizzle of cream or yoghurt will help. Next time try a different cheese or less nuts.

sauce not smooth – sounds like your chocolate has split. Try adding a splash of cream or milk and stirring vigorously. If that doesn’t work you’ll have to start again. Next time chop your chocolate into smaller chunks and don’t use anything higher than 70% cocoa solids chocolate. And give the chocolate a good few minutes to melt properly from the heat of the water before stirring.

Prepare Ahead

Will keep for a few hours in the fridge if you like. Longer than that and the hazelnuts will go soggy!

Little Chocolate Hazelnut Cheesecakes-3

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