Chocolate Cheesecake Mousse with Raspberries

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.