1¼ cups chocolate biscuit crumbs
80g butter, melted
Philadelphia cream cheese, softened 400g can sweetened condensed milk
½ tsp cinnamon
½ tsp cardamom
½ tsp chilli powder
¼ cup boiling water
2 tabs instant coffee
1 tsp powdered gelatine
100g milk chocolate melts, melted and cooled slightly
Lindt Excellence dark chocolate with chilli, melted and cooled slightly ½ cup thickened cream, softly whipped
Extra chocolate or cocoa powder, to decorate
Grease a 20cm springform pan.
Combine biscuit crumbs and butter; then press mixture into the base of the pan and refrigerate.
Beat the cream cheese, condensed milk and spices with an electric mixer until just combined.
Dissolve the coffee in the water, followed by the gelatine powder. Stir until completely dissolved.
Add the melted chocolate and gelatine/coffee to the cream cheese mixture; beat until smooth.
Gently fold through the cream.
Pour the mixture over the prepared base. Refrigerate for 3 hours or until set.
Grate chocolate over the top to decorate, or dust with cocoa powder. Slice and serve.
2 cups chicken broth
2 cups water
500g chicken breasts
2 jalapeños (or 3 if you like it hot!)
½ small red onion
2 x 400g cans white beans (I use cannellini beans)
1 cup of salsa verde (
see the recipe) 3 limes
Sour cream for serving
Fresh cilantro, chopped, to garnish (optional)
Bring the chicken broth and water to a boil in a large pot. Add the raw chicken breasts to the hot liquid; cover and cook for 5-10 minutes. Remove from heat but leave the lid on so that the chicken continues cooking. After 20 minutes, remove the lid and check to make sure there is no pink in the centre of the chicken breasts. Remove the cooked chicken from the hot liquid and set aside to cool.
To remove any unwanted chicken fat in the broth, pour the liquid through a fine sieve, then return the liquid to the pot.
If you are making the salsa verde, do this now (
see the recipe). Mince the jalapeño and onion in a food processor. Once finely chopped, add it to the pot of chicken broth, along with the white beans and salsa verde. Cover and leave it to simmer over medium heat.
Use two forks to shred the cooled chicken breasts, then return them to the pot.
Stir the soup, then cover and simmer for 30 minutes.
Just before serving, squeeze the juice of one lime into the pot.
Cut the remaining limes into wedges for serving.
Serve the soup with a dollop of sour cream and fresh cilantro, with a side of lime wedges.