Ingredients:

Crust:

• 160 g ground biscuits
• 30 g butter

Chocolate mixture:

• 1 kg of fresh cheese
• 1/2 cup sugar
• 200 g dark chocolate E.Wedel
• 1 and 1/2 tablespoons gelatin
• 1/4 cup milk or water

Jelly:

• 400g of fresh raspberries
• 2 raspberry jellies

 

Instructions:

1. Prepare the jellies according to the instructions on the package, subtracting 1/2 cup of water from the total amount of water (of 1 liter).
Add the melted butter to the ground biscuit and mix until just combined. Place on the bottom of the mold as a crust.

2. Mix the cheese with the sugar. Break the dark chocolate into cubes, put it in a bowl, melt it and leave it to cool for a while. Add 2 to 3 tablespoons of cheese to the chocolate, mixing constantly until smooth.
Pour hot milk or water over the gelatin and let it stand for 5 minutes. Then stir until the gelatin is completely dissolved.

3. Add 1-2 tablespoons of chocolate mass to the gelatin and stir, and then add some more stirring constantly. Combine with the rest of the chocolate mass. Put the mass over the biscuit crust and leave it in the fridge for 1 to 2 hours to thicken the mass a bit.

After that, arrange the raspberries in a cold but liquid jelly. Put the desert in the fridge for a few hours so that the whole mixture hardens enough.