Salted Ganache Chocolate Cheesecake

Okay before we even begin I have to confess that this is totally a cheater recipe – but hey, it looks fancy and works great when you’re in a pinch for time. Since this recipe is all for conserving time, let’s get to it.

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Start out with the Jell-O No Bake Cheesecake (try not to shudder) box mix. Instead of using white milk, substitute with chocolate milk. Put into individual cups (I found my lovely little ones at a local thrift shop).

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For the ganache, take one cup of heavy cream and bright to a light boil in a large pot, then once boiling, reduce heat and add in 9 oz of semi-sweet chocolate. At this time, also add 1-2 tbsp of corn syrup. Whisk until smooth. Allow the ganache to cool before topping the cheesecake.

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Right before serving, top each individual cheesecake with fleur de salt & enjoy!

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(P.S. Thanks to Chauncey for the “decor” help)

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4 responses to “Salted Ganache Chocolate Cheesecake

  1. Where did you find those great little clear dishes?

  2. You’re domesticating Chauncey? HAHA nice.

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