Dessert Trio

Baileys and chocolate cheesecake, Chocolate Mousse and Strawberry with Whipped cream served together.

Baileys and chocolate cheesecake

Ingredients
100g butter
250g digestive biscuits, crushed
600g Philadelphia cream cheese
25ml Baileys
100g Icing sugar
300ml double cream, whipped
100g grated chocolate
cocoa powder, to dust

Method
Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.Remove from the heat and press into the bottom of a lined 18cm/7in springform tin. Place in the refrigerator and allow to set for one hour.Meanwhile, prepare the filling. Lightly whip the cream cheese then beat in the Bailey's and icing sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly onto the biscuits.Refrigerate and allow to set for a further two hours. Once set, remove and decorate with chocolate shavings and cocoa powder dusted over the top. Serve.

Chocolate Mousse

Ingredients
100ml Double cream
50 gms Dark Belgian Chocolate

Method
Warm the cream in a pan and add the chocolate. Allow the chocolate to melt and bring it near to boil. Pour into Shot glasses or a large ramekin. Chill for 2-3 hours. Serve chilled with icing sugar dusted on the top.