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October 2013 Recipe

Cheesecake Brownies Bites

14 oz   Peter's® Cambra™ bittersweet chocolate
8 oz   Dairy butter
4 large   Eggs
¼ cup   Heavy cream
1 tbsp   Instant coffee powder
1 tbsp   Vanilla extract
1 ¼ cups   Sugar
1 tsp   Salt
½ cup + 1 tbsp   All-purpose flour
2 tsp   Baking powder
15 oz   Peter's® White Icecap® caps
8 oz   Cream cheese, softened
2 oz   Honey
2 oz   Heavy cream
    Peter's® Vallen™ milk chocolate

Preheat oven to 350° F. Butter and flour (or use parchment) 13" x 18" x 1½" sheet pan. Melt Peter's® Cambra™ bittersweet chocolate and butter together in microwave oven or over double boiler. In large bowl, whisk together eggs, heavy cream, instant coffee powder, vanilla extract, sugar and salt. Stir in warm chocolate mixture and allow to cool. Add flour and baking powder to cooled chocolate mixture. Spread evenly into sheet pan. Bake for approximately 15 minutes, making sure not to overbake. Allow to cool completely. While brownies are baking, scald heavy cream and honey together; blend in cream cheese. Whisk in melted Peter's® White Icecap® caps until ganache is smooth. Spread ganache to 3/8" thick over cooled brownie base and allow to cool and firm completely. Cut brownies into 1" squares and enrobe with Peter's® Vallen™ milk chocolate.

Yield: 194 pieces



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