Ingredients
- 1/2 cup water
- 1 cup sugar
- 1 cup walnut halves
- 1 teaspoon instant coffee
- 1/2 cup water
- 1 cup sugar
- 1 cup walnut halves
- 1 teaspoon instant coffee
- 6 ounce chocolate
- 8 ounce mascarpone
- 1 cup heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup water
- 1 cup sugar
- 1 cup walnut halves
- 1 teaspoon instant coffee
- 6 ounce chocolate
- 8 ounce mascarpone
- 1 cup heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 1/5 cup mascarpone
- 1/2 cup sugar
- 1 1/5 cup fromage blanc
- 7/10 cup crème fraiche
- 3 cup egg yolks
- 1/8 cup water
- 3 tablespoon sugar
- 1 1/2 cup heavy cream
- 3 cup gelatin sheets
Preparation
Baking Directions:
For mocha candied walnutsCombine sugar and water, and cook in a sauce pot until sugar reaches hard crack stage.
Add hot toasted walnuts, stir once or twice, and carefully pour onto an oiled tray using a wooden spoon.
Season with the coffee while their hot.
Let cool and separate the pieces.
For chocolate cheesecake fillingPlace chocolate over a double boiler and melt until smooth.
Combine remaining ingredients and whisk until smooth.
To finish, fold in chocolate until evenly incorporated.
Reserve to the side.
For plain cheesecake filling Soak gelatin in cold water.
Whisk mascarpone, sugar, fromage blanc and crème fraiche until smooth.
Whip cream to a soft peak.
Combine sugar, yolks and water in a small bowl fitted over a double boiler and whisk until hot.
Remove yolk mixture from heat and whisk in the drained gelatin.
Finally, fold everything together until evenly incorporated.
Fold in nuts, pour into mold; then pipe in chocolate cheesecake mix and create a swirl design using a skewer.
Let set in fridge and serve.