Mini Jaffa Cheesecakes
Posted on 16/09/2010
1 packet Vitarium Chocolate Ripple Mix
1/3 cup vegetable oil
80ml (1/3 cup + 1 Tbsp) milk
250g light cream cheese
100g GF dark chocolate, melted and cooled
150ml cream, lightly whipped
6 drops valencia orange oil or orange essence *see note
Lightly grease a large 12 hole muffin tin and preheat oven to 160 degrees. In a bowl mix together Choc Ripple Mix, oil and milk. Form heaped tablespoons of mixture into balls, then press into muffin tin so it comes halfway up the side. Cook for 20 minutes, remove from oven then leave to cool in tin for 5 minutes before removing and cooling completely on a wire rack.
Put cream cheese in a bowl. It will be easier to mix if has been left out of the fridge for an hour. Using an electric mixer, beat the cream cheese for a minute, then pour in chocolate and orange oil and and continue beating until combined. Add the cream and fold through until just combined.
The mixture can then be piped or spooned into the biscuit shells. Place into fridge for at least 4 - 6 hours. *NOTE: Orange oil is readily available from cake decorating shops.