Chocolate 'brie'

Serve these with chocolate crackers for a playful dessert version of a cheese board. 

Ingredients

• 90 g cream cheese block, cubed
• 90 g good quality white chocolate, 28%
• juice of ½ a lemon
• pinch ground cinnamon
• pinch sea salt
• 45 ml fresh cream, 35% fat

Chilling time: at least 2 hours. 

You will need a bowl or ring about 9.5 cm across to shape the cheese (see instructions).

Instructions

1. Cut 3 muslin cloth squares, 230 mm x 230 mm in size. Stack the cloths on top of each other and set aside until required.
2. In the bowl of a stand mixer fitted with a paddle attachment, mix the cream cheese until softened and smooth, scraping down the sides of the bowl as required.
3. Meanwhile, melt the white chocolate in the microwave in 30-second increments, stirring in between, until the chocolate is completely melted and hot to touch.
4. Pour the melted chocolate over the cream cheese and continue to mix, scraping down the sides of the bowl as required.
5. Add the lemon juice, cinnamon and salt and mix until smooth.
6. Add in the cream and mix to combine.
7. Place the 3 muslin cloths into a ring, approximately 95 mm in diameter and 30 mm in height or a bowl of a similar size, so that it covers the base and sides with some overhang.
8. Spoon the chocolate brie into the ring, on top of the muslin cloth, and fold in the overhang to cover the top.
9. Place into the refrigerator for a minimum of 2 hours before serving.

Serve these with chocolate crackers for a playful dessert version of a cheese board.