chocolate-mousse-cheesecake

Chocolate Mousse Cheesecake

2 Reviews Add a Pic
  • Prep

    45 m
  • Ready In

    4 h
EMW30
Recipe by  EMW30

“A light and fluffy chocolate mousse, made with cream cheese and poured into a chocolate cookie crust. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

Directions

  1. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a small bowl, sprinkle gelatin over cold water; let set 5 minutes. Place the bowl over hot water in the pan and stir until gelatin dissolves; set aside.
  2. In a large bowl, cream together the cream cheese and sugar until light and fluffy. Beat in rum, egg yolks and dissolved gelatin. Beat in the melted chocolate. Fold in whipped cream.
  3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour mousse into pie crust. Refrigerate at least 4 hours before serving.

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Reviews (2)

Rate This Recipe
laughingmagpie
19

laughingmagpie

Good basic recipe, but cooked the cream; cream cheese, sugar and egg yolks over boiling water. Stirred in the chocolate; plus I added 1/2 cup chocolate hazelnut spread.

Ladybugcook
4

Ladybugcook

Oh, I would give this recipe a four. I wasn't quite CRAZY about it, it's not as firm as a cheesecake but hey, it's a mousse. But I do like it and my son REALLY likes it and wants me to make it again! Hey, any recipe that a picky 12 year old likes...go full force! he he!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 509 cal
  • 25%
  • Fat
  • 32.3 g
  • 50%
  • Carbs
  • 49.7 g
  • 16%
  • Protein
  • 6.9 g
  • 14%
  • Cholesterol
  • 113 mg
  • 38%
  • Sodium
  • 296 mg
  • 12%

Based on a 2,000 calorie diet

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