500g block Philadelphia cream cheese, softened
1/4 cup caster sugar
2 teaspoons instant coffee, dissolved in 1/4 cup boiling water
3 teaspoons gelatine, dissolved in 1/4 cup boiling water
300ml cream, whipped
150g dark cooking chocolate melts (Nestle recommended)
150g milk cooking chocolate melts (Nestle recommended)
150g white cooking chocolate melts (Nestle recommended)
Chocolate sprinkles to garnish
Beat the cream cheese and sugar with an electric mixer until smooth. Fold through the coffee mixture, gelatine mixture and whipped cream.
Melt the dark chocolate in a small bowl. When the chocolate is cool but still runny, fold in one third of the cream cheese mixture. Pour into a chilled and cling wrap lined loaf pan (approx. 8cm x 22cm) and leave to set for 30 minutes or until lightly set.
Repeat this method with milk and white chocolate layers. Refrigerate for a further one hour or until set (I like to leave it in longer, 2-3 hours is perfect!).
Serve sliced with chocolate sprinkles. If preferred, you can dust with drinking chocolate.
Tip: If you have 3 x loaf pans, this will reduce the preparation time.