- 600g white chocolate
- 500ml whipped double cream
- 250g mascarpone
- 300g Philadelphia cream cheese
- 400g chin chin (Nigerian cookie)
- 150g chili infused butter
- 1/2 tsp chili powder
- 1 yellow scotch bonnet (finely chopped and deseeded)
- Raspberry coulis to serve
- Place the chin-chin in a food processor and blend to a fine crumb. Add butter gradually to make sure mix is not soaked or too crumbly.
- Add the biscuit mixture to a cake tin and pat flat. Leave to set in the fridge for about 30 minutes.
- Begin melting the chocolate in a glass bowl over a small pan of hot water on low heat. Stir occasionally to prevent sticking.
- Mix the soft cheese and mascarpone cheese with a whisk; hand or electric. Add double cream, chili powder, fresh chili, and whisk. Finally, add melted chocolate to the mixture and whisk the mixture until smooth.
- Spoon the mixture over the cooled and set biscuit base. Return to the fridge to cool for 8 to 24hours, until the topping is set.
- Drizzle with raspberry coulis when serving.