Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, cream cheese mousse & chocolate mousse cake. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Cream Cheese Mousse & Chocolate Mousse Cake is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Cream Cheese Mousse & Chocolate Mousse Cake is something which I’ve loved my whole life.
Orange Cream Cheese Mousse Words of Deliciousness. Raspberry Cream Cheese Mousse Pie Imperial Sugar. This is a decadent, very rich dessert.
To begin with this particular recipe, we must first prepare a few components. You can have cream cheese mousse & chocolate mousse cake using 17 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Cream Cheese Mousse & Chocolate Mousse Cake:
- Prepare <Base>
- Make ready 125 g Choco Ripple Biscuits OR sweet biscuits of your choice
- Make ready 50 g Butter (or Coconut Oil) *melted
- Prepare <Cream Cheese Mousse>
- Get 125 g Cream Cheese *softened
- Take 1 tablespoon Lemmon Juice
- Take 2 Egg Yolks
- Prepare 2-3 tablespoons Caster Sugar
- Get 1/4 cup Thickened Cream *whipped
- Get 2 teaspoons (6 g) Gelatin
- Get 2 tablespoons Boiling Water
- Take 2 Egg Whites *whipped
- Take <Super Easy Chocolate Mousse>
- Prepare 200 g Dark Chocolate *chopped
- Prepare 300 ml Cream *whipped
- Make ready 1 tablespoon Rum or your favourite liquor *optional
- Take Cocoa Powder
In a second bowl, beat the cream cheese using an electric mixer. Fold in the sugar and lemon juice, continuing to beat the mixture until smooth and homogeneous. Add cream cheese, melted chocolate, cocoa powder, and sugar to a large bowl and whisk, either by Whisk until the cream develops a mousse-y texture and soft peaks form. Adding a small amount at a.
Instructions to make Cream Cheese Mousse & Chocolate Mousse Cake:
- Line a springform cake tin base and sides with baking paper.
- Process Choco Ripple Biscuits until mixture crumbled to fine crumbs. Mix with melted butter for the base and press into the prepared tin. Refrigerate while you are making ‘Cream Cheese Mousse’.
- Sprinkle Gelatine over Boiling Water in a small bowl and whisk until gelatine is dissolved.
- Prepare 3 separate bowls. Bowl 1: Egg White, Bowl 2: Egg Yolks & Caster Sugar, Bowl 3 (large bowl): Soften Cream Cheese
- Use an electric mixer or a hand whisk to whisk the Egg Whites (Bowl 1) until soft peaks form. Using the same mixer, beat Egg Yolks & Caster Sugar (Bowl 2) until pale and thick, add Cream and whip well.
- Add Lemon Juice to the softened Cream Cheese (Bowl 3), mix using the same mixer until smooth. Then add Egg Yolk mixture, keep mixing.
- Gradually add Gelatine until well combined.
- Finally fold in whipped Egg Whites and combine well. Pour the mixture into the prepared cake tine. Refrigerate for at least 30 minutes, while you are washing bowls and making ‘Chocolate Mousse’.
- To make ‘Chocolate Mousse’, you need a heatproof bowl and another bowl. Bowl 1 (heatproof): Chocolate, Bowl 2: Cream
- Place Chocolate in a large heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until melted and smooth. Remove from heat.
- Fold the whipped Cream and the liquor into the Chocolate and mix well. Pour the Chocolate mixture over the Cream Cheese Mousse. Smooth the surface, cover and refrigerate for 3 hours or until set. Dust with Cocoa Powder and serve.
Your cream cheese chocolate mousse just needs a couple of hours to set and thicken in the fridge before you can indulge in a bowl full. You can easily double this recipe to feed a crowd. Up today I have a fabulous Whipped Lemon Cream Cheese Mousse recipe to share with you all. It's light, refreshing and is heavenly tucked into a crepe. It has mascarpone cheese, cream cheese, white chocolate These mousse cups are perfect for parties: This Mascarpone Cream Cheese Chocolate Mousse is.
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