Recipes

Chocolate Mousse Cheesecake Recipe

Leave a lasting impression at your next dinner party with this decadent cheesecake

By Culinary Capers /

Crust

  • 1 2/3 cups chocolate cookie crumbs
  • 1/3 cup unsalted butter, melted
  1. Preheat oven to 350° F.
  2. Combine and press into a 10-inch spring form pan.
  3. Bake for approximately 10 minutes.
  4. Cool completely.

Cheesecake Layer

  • 1-8 oz pkg cream cheese, room temperature
  • ​1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup whipping cream
  1. Whip cream to medium peaks. Set aside in fridge until ready to use.
  2. Place cream cheese in a mixing bowl and whip until very soft.
  3. Add sugar, vanilla and combine. Fold in whipped cream.
  4. Pour into prepared pan with cooled crust and spread evenly.
  5. Refrigerate until mousse layer is ready.

Chocolate Mousse Layer

  • 6 oz milk chocolate
  • 6 oz bittersweet chocolate
  • 1 Tbsp + 1 tsp  unsalted butter
  • 5 large egg yolks
  • 1 Tbsp granulated sugar
  • 1 Tbsp brandy​
  • 1 1/4 cups whipping cream
  1. Whip cream. Set aside until ready to use.
  2. Place both chocolates and butter in a heat proof bowl, place over water bath and melt together. Set aside to cool slightly.
  3. In another bowl, place egg yolks and sugar. Combine and place over water bath. Whisk until sugar is melted.
  4. Add brandy and continue whisking until mixture is warm. Whip mixture until pale and thick.
  5. Fold egg mixture into melted chocolate. Combine completely. Fold in whipped cream.
  6. Spread mousse on top of cheesecake layer. Smooth out top until very even. Refrigerate. 

Pastry Chef Tip: This part of the cake can be done ahead and frozen until ready for use. Remove from freezer the day before service. Thaw in fridge and finish with Ganache layer.

Ganache Layer

  • 12 oz semi-sweet chocolate
  • 1 1/2 cups whipping cream
  1. Place chocolate in a heat proof bowl.
  2. Place cream in a saucepan and bring to a boil over medium-high heat.
  3. Pour cream over the chocolate and whisk until chocolate is melted.
  4. Pour over the mousse layer and spread until even.

Place in fridge for a minimum 1 hour or overnight.
Decorate with your choice of garnish – chocolate curls or shavings, edible gold dust and gold leaf, chocolate crisp balls.