Choc Mint Crackle Cheesecake Lasagne

copha.com.au

Ley

subheading: Chocolate Crackle Layer:

125g (½ block) Copha, chopped

3 ½ cups (175g) Kellogg’s Coco Pops

125g dark cooking chocolate 45%, chopped

¼ cup (40g) icing sugar mixture

½ cup (40g) desiccated coconut

subheading: Choc-Mint Cheesecake filling:

2 x 250g cream cheese, chopped and softened

200g white cooking chocolate, melted and cooled to room temperature

¼ cup (55g) caster sugar

1 teaspoon gelatine dissolved in 1 tablespoon boiling water, cooled

½ cup (125ml) thickened cream, whipped

1 teaspoon peppermint essence

35g Peppermint Crisp Bar, finely chopped, plus extra for garnish

subheading: Topping:

60g Copha, chopped

100g dark cooking chocolate 40%, chopped

Mint patties, mint biscuits, choc-mint balls and other choc-mint candies to decorate.

Directions at copha.com.au

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