Little Chocolate Hazelnut Cheesecakes

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Little Chocolate Hazelnut Cheesecakes

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Ingredients

Adjust Servings:
50g (2oz) dark chocolate
80g (3oz) goat's cheese
50g (2oz) roast hazelnuts
sea salt flakes (optional)

Variations

dairy-free – replace goats cheese with coconut yoghurt or whipped coconut cream.

nut-free – skip the hazelnuts.

different nuts – awesome with macadamias or almonds instead.

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

carb-lovers – drizzle over a little maple syrup.

Ingredients

Directions

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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.
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Steps

1
Done

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
Done

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

3
Done

Slice goats cheese into 4 rounds. 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.

jules

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