Cooking instructions

For the chocolate shells:

1. Melt half the chocolate at a temperature of 55 degrees celcius. This can be done by placing your chocolate into a heat proof bowl over the mouth of a pot of water filled half way to the top.
2. Add in the other half and take the temperature down to 36 degrees celcius. 
3. Mix thoroughly before turning the temperature up again to 60 degrees celcius for a few minutes. 
4. Take off the stove and let the chocolate cool down for a few minutes. Then, pour thin layers into the mould and set in the fridge for 1-2 hours.

For the cheesecake mix:

1. Whip the cream and sugar together with a whisk until a soft peak is formed.
2. In a separate bowl, mix together the Philadelphia, créme fraiche and vanilla. 
3. Combine the two bowls of ingredients together by folding one into the other.
4. Pipe mix into chocolate shells.
5. Set in the fridge for 5 hours.
6. Garnish with blueberries.
7. Enjoy!

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