Dark Chocolate Mousse Cheesecake

Recipe by
Total Time:
5 hours
Serves:5
Rated 5 based on 100 votes
5
Technique: Bake Recipe
Difficulty: Hard

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Ingredients

  • For the mousse:
  • Dark chocolate- 100 g
  • Egg- 1
  • Cream cheese- 50 g
  • Sugar- 1 tbsp
  • Butter- 1/2 tbsp plus 1 tbsp
  • For browned biscuit base:
  • Butter- 100 g
  • Flour- 150 g
  • Sugar- 50 g

How to Make Dark Chocolate Mousse Cheesecake

  • For browned butter biscuit:
  • Melt the butter in a pan in low heat, increase the heat and keep stirring until the milk solid turns brown and you get a nice nutty aroma. Pour it in a bowl, let it cool down.
  • Cover with a cling film, keep it in the freezer for 15 minutes.
  • Preheat the oven to 180 degree Celsius. Sift the flour in a large bowl, add the butter and work with your fingers until it resembles a bread crumbs, then add the sugar, bring the dough together.
  • Grease and line a baking sheet. Take small balls out of the dough, roll it between your fingers, flatten it and place it in the baking tray.
  • Bake it for about 30 to 35 minutes.
  • For Mousse:
  • Melt 60 gms of chocolate in a bowl, sitting on top of simmering pan of water.
  • Take the bowl when the chocolate is melted, add 1 tbsp butter and stir well until the butter melts completely.
  • Separate the egg yolk and white. Add the egg yolk to the chocolate mixture and beat well.
  • In a separate clean bowl, beat the egg whites until soft peak forms, slowly add the sugar little by little and beat until stiff peaks form.
  • Add the beaten egg whites to the chocolate mixture, one tbsp at a time to loosen the chocolate mixture.
  • Finally add the cream cheese, fold it gently into the chocolate mixture.
  • To assemble, crumble about 10 biscuits, add 1/2 tbsp of melted butter to the crumbled biscuit and mix well.
  • Place a Chef's ring on a plate, add the biscuit crumbs, press it gently, not too tightly, cover with cling film and leave it in the refrigerator for 1 hour, then pour the chocolate mixture on top of it. Cover it and let it set in the refrigerator for about 3 hours.
  • Melt the remaining chocolate or even some more with it, pour it in a freezer bag, make it like a cone and slightly snip the edge.
  • Pipe it on a grease-proof paper to your desired shapes.
  • Place it on top of the mousse when ready to serve.
  • Recipe Courtesy: Taste of Pearl City