I found this recipe on Pinterest last week and could not wait to try it. Before I get into the recipe I have two things that need taking care of. First, I need to give credit to Maya from Alaska from Scratch (website title is linked, go visit!) for coming up with this incredible dessert. Ma’am you are doing god’s work, thank you. Second, I need to address some problems I ran into that were completely my fault for having a kitchen that is entirely devoid of baking supplies. I mean my god, so many hurdles could have been avoided if I just chilled out and went to Target before starting, but NO I wanted my mousse as soon as possible gosh darn it! Herp, anywho the things I didn’t have included multiple mixing bowls and ramekins. Yeah… so when you see my melted chocolate sitting in a ceramic bowl in the photos below it’s because I had to make a mad dash to clean out my only mixing bowl so I could begin whipping the heavy cream in it. My lack of ramekins was less of an issue because I had small cups I could plate with instead. So kids the moral of this story is make sure you have everything you need to cook (including cookware) with before starting because causing an epic battle to erupt in your kitchen that alarms your neighbors and frightens all sane individuals in close proximity is just not worth it. No matter how delicious the mousse. Okay, onto the recipe!
Chocolate Cheesecake Mousse from Alaska from Scratch by Maya
1 Cup Heavy Whipping Cream (Cold)
8 Ounces Cream Cheese, Softened
3 Ounces Semi-Sweet Chocolate Squares
1/2 Teaspoon Vanilla
1 cup Powdered Sugar
1 cup (Half Pint) Fresh Raspberries
- Melt chocolate using a double-boiler (a stainless steel bowl over a saucepan of simmering water) until
smooth. 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 until it all comes together.
- Pipe using a piping bag fitted with a large tip or pour the mixture into 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.
Alrighty, so there’s the recipe for you. Let’s begin the review the same as last time and start with texture. Because of the cream cheese this mousse is quite dense. However, I didn’t feel as if that detracted from the mousse at all. The smooth, creamy quality of the dessert really makes you feel like you’re biting into a crustless cheesecake rather than a cup of mousse. I was able to find a bit of a trick on accident after saving one ramekin in my fridge overnight. It came out with an air-ier, more typical mousse like texture so if you’d prefer your chocolate cheesecake mousse to be on the lighter side leave it in the fridge for a bit longer. Now let’s talk about the flavor… it was heavenly! Maybe because I’m a sucker for raspberries and chocolate, but honestly if you don’t like that flavor combination you may want to go get your tongue checked. It was so incredibly good. Again I was surprised at how much the mousse not only felt like cheesecake, but tasted like it too. I would definitely recommend making this for anything you’re asked to make dessert for because it’s so incredibly easy… just make sure you have all your supplies. Seriously.