Rich Chocolate Mousse Cheesecake Recipe

5 2 1
Rich Chocolate Mousse Cheesecake Recipe
Rich Chocolate Mousse Cheesecake Recipe photo by Taste of Home
Publisher Photo

Rich Chocolate Mousse Cheesecake Recipe

Read Reviews
5 2 1
Publisher Photo
As if cheesecake wasn't enough of an indulgence, this version also features irresistible chocolate mousse. It's a delightful, do-ahead dessert for special occasions. —Julie Dunsworth, Oviedo, Florida
MAKES:
12 servings
TOTAL TIME:
Prep: 2 hours Bake: 30 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 2 hours Bake: 30 min. + chilling

Ingredients

  • 1-1/4 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 3 tablespoons baking cocoa
  • 1/3 cup butter, melted
  • CHEESECAKE LAYER:
  • 12 ounces cream cheese, softened
  • 3/4 cup sugar
  • 2 large eggs, lightly beaten
  • 1 cup (8 ounces) sour cream
  • 3 teaspoons vanilla extract
  • 3 teaspoons coffee liqueur
  • MOUSSE AND TOPPING LAYERS:
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 4 large egg yolks
  • 3/4 cup 2% milk
  • 1/3 cup sugar
  • 1-1/2 teaspoons instant coffee granules
  • 4 ounces semisweet chocolate, chopped
  • 1 tablespoon light rum
  • 1-1/2 teaspoons vanilla extract, divided
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • GARNISH:
  • 5 ounces dark chocolate candy coating, chopped
  • 5 ounces white candy coating, chopped

Directions

In a small bowl, combine the cracker crumbs, sugar, cocoa and butter; press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack.
For cheesecake: In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add the sour cream, vanilla and coffee liqueur; beat just until combined. Pour over crust. Place pan on a baking sheet.
Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled.
For mousse and topping: In a small bowl, sprinkle gelatin over water; let stand for 1 minute or until softened. In a small saucepan, combine the egg yolks, milk, sugar and coffee granules. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon.
Remove from the heat; whisk in gelatin until dissolved. Stir in the chocolate, rum and 1/2 teaspoon vanilla until chocolate is melted. Pour into a small bowl. Set the bowl in a larger bowl of ice water; stir occasionally until thickened.
Meanwhile, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form. Fold half of cream into mousse mixture; spread over cheesecake. Top with remaining cream. Cover and refrigerate overnight.
For chocolate curl garnish: In a microwave, melt dark chocolate candy coating; stir until smooth. Spread a thin layer over baking sheet and drag a fork through chocolate. Let stand at room temperature until set.
Repeat with white candy coating; carefully spread over dark candy coating. Let stand at room temperature just until set. Holding a dough scraper or sturdy metal spatula at a 45° angle, scrape over the top of the chocolate to form striped curls. Decorate cake with curls. Yield: 12 servings.
Originally published as Chocolate Mousse Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p190

Nutritional Facts

1 slice: 677 calories, 47g fat (30g saturated fat), 218mg cholesterol, 230mg sodium, 57g carbohydrate (48g sugars, 1g fiber), 8g protein.

  • 1-1/4 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 3 tablespoons baking cocoa
  • 1/3 cup butter, melted
  • CHEESECAKE LAYER:
  • 12 ounces cream cheese, softened
  • 3/4 cup sugar
  • 2 large eggs, lightly beaten
  • 1 cup (8 ounces) sour cream
  • 3 teaspoons vanilla extract
  • 3 teaspoons coffee liqueur
  • MOUSSE AND TOPPING LAYERS:
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 4 large egg yolks
  • 3/4 cup 2% milk
  • 1/3 cup sugar
  • 1-1/2 teaspoons instant coffee granules
  • 4 ounces semisweet chocolate, chopped
  • 1 tablespoon light rum
  • 1-1/2 teaspoons vanilla extract, divided
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • GARNISH:
  • 5 ounces dark chocolate candy coating, chopped
  • 5 ounces white candy coating, chopped
  1. In a small bowl, combine the cracker crumbs, sugar, cocoa and butter; press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack.
  2. For cheesecake: In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add the sour cream, vanilla and coffee liqueur; beat just until combined. Pour over crust. Place pan on a baking sheet.
  3. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled.
  4. For mousse and topping: In a small bowl, sprinkle gelatin over water; let stand for 1 minute or until softened. In a small saucepan, combine the egg yolks, milk, sugar and coffee granules. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon.
  5. Remove from the heat; whisk in gelatin until dissolved. Stir in the chocolate, rum and 1/2 teaspoon vanilla until chocolate is melted. Pour into a small bowl. Set the bowl in a larger bowl of ice water; stir occasionally until thickened.
  6. Meanwhile, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form. Fold half of cream into mousse mixture; spread over cheesecake. Top with remaining cream. Cover and refrigerate overnight.
  7. For chocolate curl garnish: In a microwave, melt dark chocolate candy coating; stir until smooth. Spread a thin layer over baking sheet and drag a fork through chocolate. Let stand at room temperature until set.
  8. Repeat with white candy coating; carefully spread over dark candy coating. Let stand at room temperature just until set. Holding a dough scraper or sturdy metal spatula at a 45° angle, scrape over the top of the chocolate to form striped curls. Decorate cake with curls. Yield: 12 servings.
Originally published as Chocolate Mousse Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p190

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Reviews forRich Chocolate Mousse Cheesecake

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grandmagogof8 User ID: 5358827 258072
Reviewed Dec. 13, 2016

"Just wondering if there's anything to replace the coffee liqueur and the rum? Thank you!"

MY REVIEW
Mulberry227 User ID: 4533203 101237
Reviewed Nov. 17, 2011

"It was an excellent addition to last year's menu."

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