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Chocolate Cheesecake Mousse with Raspberries

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

An indulgent and creamy chocolate cheesecake mousse topped with raspberries that is so simple to make for how impressive it is.

Ingredients

  • 3 ounces, weight Semisweet Chocolate Squares
  • 1 cup Heavy Whipping Cream
  • 8 ounces, weight Cream Cheese, Softened
  • ½ teaspoons Vanilla
  • 1 cup Powdered Sugar
  • 1 cup (half Pint) Fresh Raspberries

Preparation

Melt chocolate in the top of a double boiler (or use a stainless steel bowl over a saucepan of simmering water) until smooth. Once melted, remove from heat while you do the next steps.

Add the cold whipping cream to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until the cream holds a stiff peak. Add the softened cream cheese and beat on medium speed until combined and smooth. Gradually pour in the melted chocolate followed by the vanilla. Finally, add the powdered sugar and mix until it all comes together.

Pipe (using a piping bag fitted with a large tip) or pour the mixture into four 6-ounce ramekins or other small dessert vessels. Top with raspberries, reserving leftover raspberries for serving. Refrigerate until set, about 2 hours.

Serve chilled with additional raspberries on the side.

Notes:
I wouldn’t call this mousse “light and fluffy.” It’s more of a thick and creamy mousse due to the cream cheese. It’s rich and indulgent, but not too sweet.

2 Comments

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Profile photo of Lindsay {Eighty Twenty Dietitian}

Lindsay {Eighty Twenty Dietitian} on 2.10.2013

My husband said he loves you!

Profile photo of Colette (Coco in the Kitchen)

Colette (Coco in the Kitchen) on 2.8.2013

Holy cow, those look good!

One Review

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Profile photo of Fabs

Fabs on 2.15.2013

I made these yesterday for a valentines treat for my family. They were really yummy! However, I couldn’t get the cream cheese to mix in well, I was left with little chunks throughout. Any ideas on how to fix this for next time?

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