Dessert: Chocolate cups with berry cheese cake filling

You will need:

Chocolate cups

Ginger flavoured dark chocolate

Silicone muffin cups or hard muffin cups

Filling

1 packet of pineapple jelly made with half amount water

60 ml (¼ cup) water

375 g (about 1 ½ tubs) plain cream cheese

5 ml (1 tsp) vanilla essence

250 ml (1 cup) castor sugar

250 ml (1 cup) cream

375 ml (1 ½ cups) raspberries

Method:

1. Cups: Make the cups by melting chocolate and smearing it in the inside of the chocolate cups. Chill in the fridge until set.
2. Filling: Place the jelly in the hot water ant iced blocks and stir until the jelly is woobly and has gelled. Place the cream cheese, vanilla and sugar in a bowl of an electric mixer and beat for 4-5 minutes or until smooth. Add the cream and beat for 2-3 minutes or until thickened. add
3. Gently fold through the jelly and pour the mixture over the biscuit base. Smooth with a spatula and top with raspberries. Refrigerate for 2 hours or until set. Slice to serve.