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Advocaat Snowball cheesecake bites


Makes: 35
timePrep time: 35 mins
timeTotal time:
Advocaat Snowball cheesecake bites
Recipe photograph by Martin Poole

Advocaat Snowball cheesecake bites


Makes: 35
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
213Kcal
Fat
14gr
Saturates
8gr
Carbs
19gr
Sugars
15gr
Fibre
1gr
Protein
2gr
Salt
0.1gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

For the base
  • 250g digestive biscuits, roughly broken
  • 50g amaretti biscuits, roughly broken
  • 75g desiccated coconut
  • 50g chopped almonds (the bought ready-chopped type, not flaked)
  • 175g unsalted butter
  • 40g caster sugar
  • 25g cocoa powder
  • 1 medium egg, beaten
  • 1 tsp vanilla extract
For the custard buttercream
  • 75g very soft unsalted butter
  • 300g icing sugar, sifted
  • 3 tbsp custard powder (not instant)
  • 4 tbsp advocaat, or double cream
  • finely grated zest of ½ lemon, plus 1 tbsp juice
  • ¼ tsp Taste the Difference Sicilian lemon extract
For the chocolate topping
  • 200g cook's Belgian dark chocolate (at least 70% cocoa solids), roughly chopped
  • 40g butter
  • 2 tbsp advocaat or double cream

Step by step

Get ahead
The squares will keep in the fridge for 3 days. They can also be frozen – freeze whole in the tin, then when frozen solid, remove from the tin and transfer to a large freezer bag to continue freezing. Defrost in the fridge and cut as in step 5.
  1. Line the base and sides of a baking tin (base measurement about 17cm x 27cm) with baking paper. To make the base, put the broken-up biscuits into a food processor and pulse until they are crumb-like in texture, then tip them into a large bowl and mix in the desiccated coconut, chopped almonds and a pinch of salt.
  2. Melt the butter in a saucepan over a medium heat, then remove and mix in the sugar and cocoa powder until smooth. Add the beaten egg and return to the heat, cooking gently for 30-60 seconds until it thickens slightly. Pour into the crumb mixture, add the vanilla and mix everything together really well. Press firmly into the base of the tin – using a potato masher to press down works well to create a level surface. Chill in the fridge for at least 1 hour until firm (or in the freezer for 30-45 minutes).
  3. For the custard buttercream, cream the butter until really soft and fluffy, using an electric mixer. Gradually mix in the icing sugar until smooth, then mix in the custard powder, advocaat, lemon zest, juice and extract. Spread evenly over the chilled base, making the surface as level as possible. Chill in the fridge or freezer for at least 30 minutes until set.
  4. To make the topping, put the chopped chocolate, butter, advocaat and a pinch of salt into a heatproof bowl and set over a pan of gently simmering water, making sure that the base of the bowl doesn't touch the water. Leave to melt, then stir until smooth. Remove from the heat and leave to cool slightly, then pour over the set buttercream and spread out evenly. Chill in the fridge for at least 2-3 hours until set. 
  5. To serve, use the paper to lift the chilled slice out onto a board. Remove the paper, then using a large sharp knife, cut the slice into 35 squares (about 35-4cm square). Top each one with a mini snowball truffle, you can find the recipe here. Serve straight away.

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