Chocolate and Raspberry Cheesecake Topping
- Level: Easy
- Yield: 12 servings
- Total: 10 min
- Active: 5 min
Ingredients
2 cups semisweet chocolate chips
1/2 cup heavy cream
12 mini cheesecakes
36 raspberries
12 small fresh mint leaves
Directions
- Set up a double boiler over medium-high heat. Add the chocolate and cream to the bowl and heat, stirring, until the chocolate is melted and a smooth ganache is formed; scrape down the sides of the bowl as the chocolate melts. Allow the ganache to cool for 5 minutes.
- Place the cheesecakes on a serving platter. Pour a heaping tablespoon of ganache on top of each cheesecake. The ganache should be thick enough that it barely runs over the edges. Top each cheesecake with 3 raspberries and a mint leaf.