Ugh Ugh Ugh.

I really wanted to create a spectacular dessert to emulate the film “Inside Out” and I thought creating a chocolate bomb would have been the perfect solution.

If you don’t know what a “chocolate bomb” is, I highly recommend watching this video and then come back to the site…

Have you watched it yet?

Good.

So in a perfect world I would have created the mini-blueberry cheesecake to be inside the chocolate bomb, and then with hot chocolate syrup people could pour onto the chocolate sphere, melt it to gain the treat inside. Ideally by creating a “chocolate bomb” dessert to emulate “Inside Out” there would be multiple ways to break into the chocolate sphere:
– Anger: Using an eating utensil and cracking the sphere open
– Joy: Using the hot chocolate syrup and pouring over the top of the sphere
– Disgust: Simple removing the sphere rather than melting / destroying it
– Fear: Not eating the sphere at all and just grab one of the extra mini-cheesecakes

Perfect right?

Nope. Not. At. All.

Could not find (granted this was rather last minute) a sphere mold that I could use that was large enough for what I wanted to do.

So what did I do?

I decided that I was going to move forward in creating the mini-blueberry cheesecakes and instead of the “chocolate bomb” idea, I would dip the cheesecakes in various colors of candy melt and have sphere-ish globs instead…

Ingredients:
– 1 package of blueberries (I used the Costco package)
– 1/2 bottle of vodka
– 1 package of cream cheese
– touch of lemon or lime juice
– pinch of salt
– crushed graham crackers
– melted butter

Graham Cracker Crust:
As it is for traditional cheesecake recipes add the melted butter to the crushed graham crackers and place a spoonful into a mini-muffin tray (I put in the mini-muffin cups into the tray so I wouldn’t have to deal with the mess of cleaning the tray). Press the graham crackers into the individual cups and then you are ready for the filling.

Blueberry vodka filling:
Why blueberry vodka? Well it was such a kick as an ice cream flavor, so I figured “why not?”. (I’ll have a post of the blueberry vodka ice cream another day.) So I soaked the blueberries in the vodka overnight and then placed over a hot pan to simmer out the vodka and mash the blueberries into a type of jam. Once the blueberries + vodka has that jam-ish consistency, put the mixture through a strainer to eliminate the blueberry skins. Allow the mix to cool before adding the cream cheese with a touch of lemon / lime juice and the salt. Once everything is blended well, then add a dollop of the mixture into the mini-muffin cups / tray and then place the tray into the fridge / freezer to cool and solidify.

Candy Melt coating:
Once the above was allowed to cool, I took a couple of bags of candy melt and place them into a ceramic bowl over a heated double boiler to melt. Once melted, it was time to drop the mini-cheesecakes into the candy melt (sans the cupcake wrapper, of course) and hopefully allow the now covered mini-cheesecakes to harden into some semblance of the memory cores from “Inside Out!”

Except…

… it came out messier than intended… hmm… Mayhaps I should have done truffle balls instead of mini-cheesecakes?

Well… that part of the adventure to be continued in the next post!