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Frozen Cream Cheese Dome in a Chocolate Shell
This no-bake dessert hides a light cream cheese mousse over crumbled butter biscuits beneath a dark chocolate shell moulded straight in the Football Mould. Gelatine holds it all together, while the silicone Football Mould goes straight into the microwave for melting the chocolate.
- Total time
- 223 min
- Prep
- 20 min
- Cook
- 3 min
- Rest
- 200 min
+ Tupperware Extra Chef, Tupperware Mixing bowl, Tupperware MicroCook Pitcher, Tupperware Speedy Chef
Ingredients
Method
Break the dark chocolate into pieces straight into the Tupperware Football Mould and melt for 1 1/2 minutes at 360 W. Leave to stand for 1 minute, stir, then run it again for 45 seconds to 1 minute at 360 W if needed. After a further minute's rest, spread it in a thick, even layer over the whole surface with a silicone brush, then chill.
Soak the gelatine leaves in a bowl of very cold water for at least 5 minutes.
Roughly break up the biscuits with the soft butter in the Tupperware Extra Chef.
Scatter two thirds of these crumbs over the set chocolate and press gently to form a layer about 1 cm (1/2 in) thick. Chill for 20 minutes.
In the Tupperware Mixing Bowl 3.25 l, whisk the cream cheese vigorously with the icing sugar and the yolks.
Heat the cream with the squeezed-out gelatine in the Tupperware MicroCook Pitcher 1 l for 30 to 45 seconds at 600 W, stir, wait 1 minute, then pour it into the bowl while whisking.
Whisk the egg whites to stiff peaks in the Tupperware Speedy Chef, then fold them gently into the mixture with a silicone spatula.
Spread this cream over the biscuit base, dust with the remaining crumbs and chill for at least 3 hours.
Turn out onto a plate. Melt the white chocolate at 360 W in 30-second bursts and drizzle it over the top to finish.
