This is my favorite dessert this year. It is died and gone to heaven good. I will be making this forever whenever I need a good chocolate fix. I have the nuts and the no nuts in my family so this is how it looks. The mousse is delicious by itself. I found the basis of this recipe on Pinterest but changed it quite a bit with a different crust and a no bake cheesecake layer. I made it in a spring form pan but it could be made in a 10 inch pie pan. The mousse is worth the time as its own dessert.
Crust - Melt ½ C. unsalted butter (Preferably) but salt is good
too. Beat in one extra large egg and one
Chocolate cake mix….any kind. Stir until
there are no dry spots. Roll into a fat
roll and cut in two. Wrap half in foil and
put in the freezer for the next pie. (or bake into cookies) Press the other half into the bottom of a
greased 9 inch spring form pan or a 10 inch pie pan. If you use the pie pan you might need more of the crust mixture. Bake for
12 minutes at 350. Cool while you make
the cheesecake mixture.
Cheesecake Layer – Whip ½ C. whipping cream set aside. Beat 1 - 8 oz. block of cream cheese (room temp is easier) with the same beaters until creamy and add 1
tsp. vanilla and ½ C. powdered
sugar. Fold in the whipped cream and
spread onto the baked crust. Put in the
refrigerator while you make the mousse.
Mousse Layer – Melt
3 T. butter in a double boiler or a bowl
over simmering water. Add 6 oz. of
semisweet chocolate. I used Costco’s
Ambrosia semisweet chocolate chips and it was
good. One generous cup. The second time I used 1/3 C. Gittard Milk
chocolate and 2/3 C. semisweet. It
depends on how chocolaty you like things.
They were both good.
Turn off the heat and melt the chocolate stirring very quickly over the hot
water. Remove from the heat and stir in
3 egg yolks one at a time beating well after each addition. Add 1 /2 tsp. vanilla.
Beat the egg whites with ½ tsp. cream of tarter and 6 T.
sugar added gradually until very stiff peaks form. Using the same beaters beat ½ C. Whipping cream with ½ tsp. vanilla until
stiff and fold into the egg whites. Fold
into the chocolate mixture when it is luke warm and mix well. Pour over the cheesecake layer and cover with
plastic wrap. Chill for 2 hours or more.
Ganache Layer - Heat a scant ½ C. whipping cream until
hot but not boiling (microwave works)
Add ½ tsp. instant coffee if desired (stir until it dissolves) and ½
tsp. vanilla. Add one cup of semisweet
chocolate and stir until melted.
Refrigerate for 15- 20 minutes or so until it starts to set up but still runny. Remove the plastic wrap and pour over the
mousse letting a bit drip over the edge.
Sprinkle with toasted chopped almonds if desired. I do half and half for the nuts and the no nuts.
. 
The heavenly mousse
1 comment:
Looks devine! But don't you have to worry about the raw eggs - the egg yolks aren't cooked.
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