So, I was inspired by Chez Pim to give individual cheesecakes for Christmas. These were sooo damn cute. I couldn’t stand it. Her recipie for fromage blanc cheese cakes was awesome. Really, really yummy. I adapted the toppings because it is winter, and nectariness are not exactly in season… I really struggled with what to top these babies with. The other stuggle… the jars. The ones in her picture are too expensive to give as gifts in any great volume. I found some lovely jars at Amazon that were still cute and not nearly as costly. Apparently I got the last 11 jars, cause I can’t find them again!
Mini Cheesecakes! I think these jars are adorable... you?
Anyway… I finally decided to keep it simple and just do sliced stawberries. But I kept thinking… this needs something else… what else can I do?? And it came to me… CHOCOLATE SAUCE! Ok, its a bit obvious, but what can I say it took me a bit. Except, well I don’t really know how to make chocolate sauce… and I didn’t really want to do anything all that difficult… and I didn’t want to go to the store. I happened to have a bar and a half of… IBARRA! You know Ibarra right? The best Hot Cocoa comes from Ibarra chocolate.
Mexican Chocolate!
Ibarra chocolate does not look yummy when you open the container. It looks chalky and grainy, and in no way yummy. It contains:
sugar
cacao nibs
lecithin
cinnamon
So I melted it in Heavy Cream and… whala! Mexican Hot Chocolate Sauce.
Seriously the easiest recipie I have ever made.
(once you cool it all the way it will harden so serve warm)
Only problem I had was that adding the chocolate and the straberries did not look so lovely when it stayed on the stawberries overnight. So it has to be done at time of service. So sadly no chocolate on the gifted cheesecakes. But the one I ate at home was beautiful and yummy. If you don’t have an acidic fresh fruit to mix with it the sauce works just fine.
Thinking of adding cayenne next time!
