- Cooking spray
- 300 g Lindt Blueberry Intense 60% dark chocolate, melted
- 500 g plain cream cheese at room temperature
- 1 x 385 g condensed milk can
- 4 T strong espresso
- ½ lime, juiced
- 125 ml cream, whipped
- Cocoa powder, for sprinkling
Spray 7 silicone cupcake moulds with cooking spray. Divide the melted chocolate between the moulds and spread to cover. Place on a flat plate and chill until set.
Beat the cream cheese in a large bowl until smooth. Add the condensed milk, espresso and lime juice and beat until well blended. Fold in the whipped cream and chill until set.
Gently unmould the chocolate cups and pour spoonfuls of the chilled mocha cheesecake into 6 moulds. Use the remaining chocolate mould as a garnish. Sprinkle with cocoa powder and serve immediately.
Cook's note: A shot of strong espresso gives the creamy dessert a grown-up twist and the dainty dark-chocolate cups in which it's served will satisfy a sweet tooth. It's a dessert sure to fan the fires of any romance.