Serve these with chocolate crackers for a playful dessert version of a cheese board.
Who doesn't like cheese and chocolate? Now, I've combined the two ideas in the most delicious way to create a creamy chocolate brie, made with cream cheese and white chocolate.
- 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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: at least 2 hours.
You will need a bowl or ring about 9.5 cm across to shape the cheese (see instructions).
- 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.
- 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.
- 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.
- Pour the melted chocolate over the cream cheese and continue to mix, scraping down the sides of the bowl as required.
- Add the lemon juice, cinnamon and salt and mix until smooth.
- Add in the cream and mix to combine.
- 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.
- Spoon the chocolate brie into the ring, on top of the muslin cloth, and fold in the overhang to cover the top.
- Place into the refrigerator for a minimum of 2 hours before serving.