cheesecake recipe with white chocolate

ingredients:

1 box of finger choclate milk
100g of white choclate pistoler or chopped
40g of butter
30g of dark chocolate pistoles or chopped
20 cl of cream 30% fat and especially cold well
3 cl single cream
4 circles of diameter 8 cm

method:

Reduce cookie crumbs in your blender. Add the melted butter in the microwave, mix.

4 Place your circles on a sheet of parchment paper itself placed in a tray and divide the preparation in the bottom tamping well with the back of a teaspoon.

Place the cold cream in the bowl of your electric mixer and beat until a highly well firm.

While whipped cream rises, put your white chocolate in a bowl and then pass it 20 seconds in the microwave, mix well and then turn it 10 seconds if necessary. Do not hurry, the residual heat will do its job out of the microwave. It is better to make small steps otherwise the burning white chocolate and it would be a shame.

When the cream is firm, pour the melted white chocolate mesh top and then continue beating just enough time to incorporate about 5 to 10 seconds. If too long whips, white chocolate butter is obtained which is absolutely not the desired effect.

Finally

Remove the foam in your circles, tap the tray to put everything in place. In a bowl, put the dark chocolate and cream, heat until bubbling (20 seconds) and mix to homogenize the ganache. Place 1 teaspoon of white foam and quickly draw arabesques with a toothpick. Remove the at least 2 hours in the freezer and push the cookies from below to bring them out from the top, drop them into serving plates and let them 1 hour in the refrigerator.