Let’s Cook: Chocolate Cheesecake Mousse with Raspberries

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)2014-07-28 17.03.49
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

  1. 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.
  2. 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.2014-07-28 16.53.532014-07-28 16.58.17 2014-07-28 16.59.26
  3. 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.2014-07-28 17.12.46
  4. Serve chilled with additional raspberries on the side.2014-07-28 19.04.49

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.


Let’s Cook: Cock-A-Leekie Soup!

Well hello everyone! I’ve decided to try something a bit new by… FOLLOWING RECIPES!? Yes! As an attempt to make the blog more interactive I’m going to devote my Sundays to making any one thing from a recipe requested by you! For each step of the recipe I’ll be taking pictures to give you an idea of what your food should be looking like and at the end of the post I’ll give you my thoughts on the final product as well as rate how difficult the recipe was to make. So if you are on the fringe of cooking something, but feel like a tutorial might be in order or are feeling questionable about how it might taste you can check this out first. If you’d like to see a recipe on here post a link in the comments section and I’ll do my best to make it for you!

This Sunday I went with the cock-a-leekie soup from The Unofficial Harry Potter Cookbook and if you’d like to purchase the cookbook I have linked the title to its Amazon page. I bought this book on account of my problem where if I physically enter the Harry Potter section of a bookstore I have to buy something. So whilst out with my friends for brunch one day I decide to stop in a nearby Joseph-Beth to buy a copy of “The Tales of Beedle the Bard” for a friend who was expecting. Now, I’m not sure if you’ve seen the cover of this book, but it is NOT child appropriate. Which is bizarre since it’s supposed to be a book of nursery rhymes for wizard children… someone should really fix that. Anywho, after deciding on an alternative book for my friend I walked back to the Harry Potter section (like a fool) and proceeded to spend a good ten minutes debating the purchase of a limited edition copy of the Sorcerer’s Stone. As luck would have it I spotted this bad boy and bought it instead. This was a fantastic decision because I’ve cooked several of the recipes in here and they have all been phenomenal!

Cock-a-Leekie from The Unofficial Harry Potter Cookbook by Dinah Bucholz

2 Teaspoons plus 1 Tablespoon Vegetable Oil
6 Chicken Thighs (I rubbed mine with Montreal Chicken 2014-07-20 17.34.41Seasoning)
1 Medium Onion, Chopped
1 Pound Leeks, Washed & Cut into ½ Inch Pieces
6 Cups Water (I used 3 cups chicken broth & 3 cups water)
½ Cup Long-Grain White Rice (I used Jasmine)
Salt & Freshly Ground Black Pepper

  1. Heat 1 teaspoon oil in a wide pot (I went with my Dutch oven). Add 3 of the chicken thighs, skin-side down, and cook on both sides until they are golden brown, about 5 minutes per side. Transfer to a large plate. Pour out the fat, wipe out the pot, and add another teaspoon of oil. Repeat for the remaining 3 pieces of chicken.2014-07-20 18.10.39
  2. Pour out the rest of the fat, wipe out the pot, and heat the remaining tablespoon oil. Add the onions and cook until they are translucent, scraping up the fond (browned bits) from the bottom of the pot, about 5 minutes. Add the leeks and cook, stirring frequently, for another 5 minutes.2014-07-20 18.09.472014-07-20 18.15.45
  3. Add the water (chicken broth & water if you’re going with my
    alterations), rice, and chicken. Bring the soup to a boil, then reduce the heat and simmer for about 1 hour, until the chicken is tender. The rice will be completely soft and almost melted into the soup.2014-07-20 18.27.54
  4. Remove the chicken from the soup. Using a wide spoon such as aserving spoon, skin the fat off the top of the soup. Remove the chicken meat from the skin and bones and chop into bite-size pieces; then return it to the soup. Season the soup with salt and pepper.2014-07-20 19.39.10

At first glance this soup looks very similar to congee, Asian rice porridge typically served at Dim Sum. Which makes sense because by cooking the rice in that much liquid you’re going to end up with rice porridge. To be fair, there is a side note stating that by leaving out the rice and replacing it with 2 cups pitted prunes you can achieve a more authentic recipe. Unfortunately, I didn’t see it until I had all my ingredients in my pot so there was no turning back. Alright, so the soup looks like rice porridge, but does it taste like it? Texture wise
absolutely, but it has a much meatier taste than most Asian based rice porridges. It has a very warm, savory, chicken flavor that reminds me of a heartier version of chicken noodle soup. I would definitely recommend making this on a cool day to warm you up from the inside out. Now go try making this for yourself or leave a recipe in the comments for me to make next week!