Chocolate Cheese Dessert Platter
Chocolate Cheese Dessert Platter
Ingredients
Halva and choc dates
- 150g halva (find at selected supermarkets)
- 75g fresh ricotta
- 24 fresh medjool dates
- 100g Lindt Dessert 70% Cocoa cooking chocolate, melted
Savoury pastry braids
- 2 sheets good-quality frozen butter puff pastry, just thawed
- 1 egg, lightly beaten
- 1 tsp cayenne pepper
- 40g (1/2 cup) finely grated parmesan
- 2 tsp fennel seeds
- 1 tsp sea salt flakes
To serve
- Lindt Fruit Sensation chocolates, to serve
- Lindt Excellence 70% Cocoa chocolate
- Milk and dark Lindt Lindor balls, to serve
- Ash triple cream brie, to serve
Instructions
- 1
For the Halva and choc dates: Place the halva and ricotta in a food processor. Process until smooth then transfer to a piping bag fitted with a star nozzle.
- 2
Line a tray with baking paper. Use a small paring knife to cut down the centre of each date, making sure not to cut all the way through. Remove the seed. Pipe the halva mixture into the dates until filled and transfer to prepared tray.
- 3
Drizzle over the melted chocolate. Place in the fridge for 30 minutes or until the chocolate has set.
30 min - 4
For the Savoury pastry braids: Preheat oven to 220C/200C fan forced. Grease 2 baking trays and line with baking paper.
- 5
Cut 1 pastry sheet into 1cm-thick strips. Working with 3 strips at a time, press the tops together and carefully braid the strips. Transfer the braid to prepared tray. Repeat with remaining pastry strips then the remaining pastry sheet.
- 6
Brush the braids with egg. Sprinkle half the braids with the cayenne pepper and parmesan. Sprinkle the remaining braids with the fennel seeds and salt. Bake for 12-15 minutes or until golden and crisp. Set aside to cool then serve.
12 min