Menu Icon - Press to open


Cheesecake Brownie Bites

14 oz Peter’s® CambraTM Bittersweet Chocolate
8 oz Dairy Butter
4 Large Eggs
¼ cup Heavy Cream
1 tbsp Instant Coffee Powder
1 tbsp Vanilla Extract
1 ¼ cups Sugar
1 tsp Salt
½ cup + 1 tbsp All-Purpose Flour
2 tsp Baking Powder
15 oz Peter’s® White Icecap®
8 oz Cream Cheese, Softened
2 oz Honey
2 oz Heavy Cream
Peter’s® VallenTM Milk Chocolate
  1. Preheat oven to 350°F.
  2. Butter and flour (or use parchment) 13”x 18”x 1½” sheet pan.
  3. Melt Peter’s Cambra bittersweet chocolate and butter together in microwave oven or over double boiler.
  4. In large bowl, whisk together eggs, heavy cream, instant coffee powder, vanilla extract, sugar and salt.
  5. Stir in warm chocolate mixture and allow to cool.
  6. Add flour and baking powder to cooled chocolate mixture.
  7. Spread evenly onto sheet pan.
  8. Bake for approximately 15 minutes, making sure not to overbake.
  9. Allow to cool completely.
  10. Scald heavy cream and honey together; blend in cream cheese.
  11. Whisk in melted Peter’s White Icecap caps until ganache is smooth.
  12. Spread ganache to 3/8” thick over cooled brownie base and allow to cool and firm completely.
  13. Cut brownie into 1” squares.
  14. Enrobe with Peter’s Vallen milk chocolate.
Yield: 194 Pieces