HOW TO: GIVE YOUR DESSERT A MAKEOVER WITH CHOCOLATE ART!

This weekend we had a Wild Game Feast to attend.  Where we all share our 

bounty of wild game we have harvested for the year.  

I was in charge of bringing dessert, trying to stick with the "wild game" theme of the party

I did some simple chocolate art to add a cute Elk to my cheesecake. 

It looks so impressive, yet took minimal effort!  

Trust me, if you can trace you can do this!!

• Find a picture online and print out in black & white to trace.
• Tape the picture to your counter and place a piece of wax or parchment paper over the picture.  Also tape this down so it doesn't move on you while tracing.
• Melt some chocolate chips in a sandwich bag, snip the corner to make a fine tip.
• Trace your picture!

• Once you have traced your picture to your liking, stick in the fridge to full set.
• It will only take a few minutes depending on how thick your chocolate is.

• Once set, the chocolate will easily peel right off the paper.
• Place on your dessert and impress your party guest!

LIKE THE RECIPE FOR THE CHEESECAKE?!

Chocolate Orange Cheesecake

INGREDIENTS:

Crust:

• 1 ½ cups crushed Oreo Cookies or Chocolate Graham Crackers
• 1/3 cup melted butter

Filling:

• 3 Cream cheese bricks (8oz each)
• 1 ¼ cups sugar
• 3 eggs
• 2 tsp vanilla extract
• 3/4 cup whipping cream
• 1 1/2 squares of unsweetend baking chocolate
• 1/2 - 3/4 cup of Orange juice concentrate 

DIRECTIONS:

• Grease bottom but not sides of a 9 or 10 inch springform pan.
• Mix Crushed Chocolate cookies & Melted Butter
• Press into the bottom and up the sides a bit of a greased springform pan.
• In a mixer, cream the cream cheese and sugar
• Add the 3 eggs one at a time until well combined
• Then add vanilla extract and whipping cream
• Blend until smooth
• Divide mixture into 2 equal portions
• To the first half of the mixture, stir in 1 ½ squares unsweetened baking chocolate, melted
• Pour into bottom of the prepped springform pan.
• To the second half of the mixture, stir in the orange juice concentrate
• Carefully spoon this mixture over the top of the chocolate mixture already in the pan.
• Place the springform pan in the middle of a large baking sheet and slide into the oven
• pour warm water into the baking sheet to partially submurge the springform pan.
• This is called a water bath & keeps the cheesecake moist while baking so it does not crack.
• Bake at 325 degrees F for about 50 minutes to an hour or until the surface of the cake is no longer glossy and the center does not giggle. 
• Remove from oven and immediately run a sharp knife around the edge of the pan to release the cake.  
• Do not remove from the springform pan yet!
• Place in the fridge for a few hours to fully cool and set.
• Once cooled you can release from the pan and apply your chocolate art.

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