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Make sure the cream cheese is on room temperature, if it's too cold it won't easily combine with the rest of the ingredients. FILL a small pan with a layer of water and heat on medium-high heat.
ADD the chocolate into pieces in the bowl and place on top of the pan. This way the chocolate will melt slowly because of the steam.
Let it cool off a bit and meanwhile BEAT the heavy cream until it's about the thickness of yogurt.
COMBINE cream cheese with the whipped cream and molten chocolate until you've reached a smooth mixture. SIEVE the cocoa powder and powdered sugar into the mixture and make sure it's smooth again.
CREATE layers in the glasses of red fruit and chocolate cheesecake and end with fruit. REFRIGERATE for about 2 hours, garnish with nougatine nuts and/or sugar decorations and serve immediately. Enjoy!