Posted by Ingredients
- 150 g white chocolate, cut in pieces
- 150 g dark chocolate, cut in pieces
- 150 g Oreo biscuits
- 75 g unsalted butter, diced, plus extra for greasing
- 4 gelatine leaves
- 320 g cream cheese
- 140 g caster sugar
- 170 g vanilla yoghurt
- 370 g double cream, very cold
- 3 Tbsp water, cold
Preparation
- Grease sides and line base of a springform tin (Ø 22 cm) with baking paper.
- Place white chocolate in mixing bowl and chop 15 sec/speed 7. Transfer to a bowl and set aside.
- Place dark chocolate in mixing bowl and chop 15 sec/speed 7. Transfer to another bowl and set aside.
- Place biscuits in mixing bowl then crush 15 sec/speed 7.
- Add butter and melt 4 min/50°C/speed 1. Transfer to prepared tin and press down with back of a spoon. Set aside in fridge to set. Meanwhile, clean mixing bowl and prepare filling.
- Place gelatine leaves in a bowl of cold water and set aside to soak for 5 minutes. Meanwhile…
- Place cream cheese and sugar in mixing bowl then mix 20 sec/speed 4.
- Insert butterfly whisk. Add yoghurt and cream then mix 1 min/speed 3.5.
- Squeeze out excess water from softened gelatine then place in a saucepan with 3 Tbsp cold water. Heat gently over a low heat until gelatine has dissolved. Without measuring cup, mix cream again 15 sec/speed 3 while pouring dissolved gelatine through hole in mixing bowl lid. Divide mixture between two bowls then clean and dry mixing bowl.
- Place reserved chopped white chocolate in mixing bowl and melt 2 min/50°C/speed 2. Scrape down sides of mixing bowl with spatula then melt again 30 sec/50°C/speed 2. Add to one of the bowls containing cream and mix well with spatula.
- Place reserved chopped dark chocolate in mixing bowl and melt 2 min/50°C/speed 2. Scrape down sides of mixing bowl then melt again 30 sec/50°C/speed 2. Add to the other bowl containing cream and mix well with spatula.
- Remove base from fridge then spoon on a dollop of dark chocolate cream mixture. Spoon on a dollop of white chocolate cream mixture then mix a little with spatula to create a marbled effect. Continue alternating dark and white chocolate creams, marbling after each addition, until all has been added to tin. Place in fridge to set for at least 4 hours or overnight.
- To serve, remove from tin and cut in slices.
Nutritionper 1 sliceCalories2512 kJ / 600 kcalProtein13 gCarbohydrates42 gFat25.8 gFibre2.3 g