This one was a very successful experiment.

I follow a lot of different culinary channels on various social platforms. Not long ago, on one of those platforms I saw a recipe for some kind of creamy chocolate truffles in chocolate shells. The whole thing looked insanely good with a minimum effort on my part (sadly, lately I don’t have a lot of time for cooking/baking) so I decided to give it a try.

Of course, as always in moments like this I often have ideas like that late in the evenings, when every store is long closed ), when I’m far gone in the fervor of doing the cooking I usually realize that I’m missing half of the needed ingredients. Hence what happens next usually consists a lot of contriving and luck. This time I was short few things too, among them chocolate for the filling ^^, so I used coconut milk instead. Quite a change, I agree, but how fortunate.

I recommend making those for Easter in an egg shaped shells.

Coconut Cheesecake in Chocolate Shells

175g dark and milk chocolate (half and half)

100g oatmeal cookies

200g mascarpone cheese

200g cream cheese

400g coconut milk

2 tablespoons of powdered sugar (or 3 if you prefer it sweeter)

3 tablespoons of butter


(optionally – 2 teaspoons of gelatin dissolved in a little bit of water)

Twenty four hours earlier put a can of coconut milk upside down in the fridge.

Melt chocolate with butter and wait for it to cool down and get thicker.

Inflate balloons to the size you wish your shells to be. Dip them in cooled, thick chocolate to mid height and set aside on a sheet of baking paper. Let chocolate set (ideally leave it in a fridge for at least few hours).

After that time pierce all the balloons and gently remove them from the shells (et voila! ).

Gently open the can with coconut milk and pour coconut water to a separate glass (you can drink it, it’s really nice and it won’t be needed anyway ;P). Mix coconut cream with mascarpone cheese, cream cheese and powdered sugar.

Crush oatmeal cookies and pour one teaspoon to each of the shells. Fill up with coconut cheesecake and refrigerate overnight.

If you would prefer to do a no bake cheesecake just fill the springform with crushed cookies mixed with a two tablespoons of butter. Add dissolved gelatin to the mixture of mascarpone, coconut cream and cream cheese and pour it on top of cookie layer. Refrigerate overnight. Garnish with splashes of melted chocolate.

Ha! One recipe, two deserts 😀

That’s it folks. Enjoy.



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