Coco pops make this chocolate crackle Easter treat extra chocolatey!
90g (2 1/2 cups) Kellogg’s Coco Pops
45g (1/2 cup) desiccated coconut
2 tbsp icing sugar mixture
2 tbsp cocoa powder, sifted
80ml (1/3 cup) coconut oil, melted
100g dark cooking chocolate, coarsely chopped
1 tbsp liquid glucose
185ml (3/4 cup) thickened cream
60ml (1/4 cup) double cream
Cadbury Creme Eggs, to decorate
Caramello eggs, to decorate
Hollow chocolate eggs, to decorate
Chocolate curls, to sprinkle
White chocolate cheesecake
250g pkt cream cheese, at room temperature
70g (1/3 cup) caster sugar
125ml (1/2 cup) thickened cream
1 tsp vanilla extract
80g white chocolate, melted
1 tbsp warm water
2 tsp gelatine powder
Line a 5-cup glass or ceramic bowl with plastic wrap, allowing the wrap to overhang the side.
Combine the Coco Pops, desiccated coconut, icing sugar and cocoa in a large bowl. Add the coconut oil and stir until well combined.
Spoon into the prepared bowl. Press the mixture gently but firmly to line the bowl, keeping the top edge a little rough. Place in the fridge for at least 2 hours to set.
To make the white chocolate cheesecake, process the cream cheese, caster sugar, thickened cream and vanilla in a food processor until smooth. Beat in the white chocolate. Place the water in a small microwave-safe bowl and sprinkle over the gelatine. Whisk with a fork until just combined. Place in the microwave and cook on High for 10 seconds to heat slightly Whisk. until dissolved. With the food processor running, add to the cream cheese mixture and beat until combined.
Pour the cheesecake mixture into the chocolate crackle bowl. Cover with the overhanging plastic wrap. Place in the fridge for 4 hours or until set.
Place the dark chocolate, glucose and 60ml (1/4 cup) of the thickened cream in a microwave-safe bowl. Microwave on High, stirring every minute, for 2-3 minutes or until smooth and combined. Set aside to cool.
Use electric beaters to beat the double cream and the remaining 125ml (1/2 cup thickened) cream in a bowl until soft peaks form. Swirl 2 tbs of the dark chocolate sauce into the cream mixture to give a marble effect.
Use the overhanging plastic wrap to remove the chocolate crackle bowl. Discard the plastic wrap. Top with the swirled cream and the Easter eggs. Place the remaining dark chocolate sauce in a resealable plastic bag, snipping the corner of the bag, or a piping bag fitted with a small round nozzle. Pipe dark chocolate sauce so it drips down the side of the bowl, and drizzle over the top of the eggs. Sprinkle with chocolate curls and serve.