In The Kitchen: Chocolate-Mousse Cheesecake - KTRE.com | Lufkin and Nacogdoches, Texas

2/13/04

In The Kitchen: Chocolate-Mousse Cheesecake

Chocolate Mousse Cheesecake

Crust:

30 Vanilla Wafers
4 tbsp. Sugar
2 tbsp. Cocoa
4 tbsp. Softened butter

Method:

Grind all ingredients in food processor until fine; spray bottom of spring form pan with pan release and pack firm with crust.

Cheesecake
12 ounces bittersweet chocolate
8 tbsp. Butter
40 ounces cream cheese
4 eggs
6 egg yolks
2 cups sugar
2 tsp. Vanilla

Method:

1.Melt chocolate & butter in a double boiler; cool.
2.Mix softened cream cheese with eggs & yolks add chocolate mixture,sugar & vanilla.
3.Pour into crust lines spring form pan and bake 40 minutes @ 350 degrees, or until set.
4.Let cool completely

Mousse

12 ounces bittersweet chocolate
2 tbsp. Rum
4 2/3 cups Heavy Cream(whipping cream)
1 cup Sugar

Method:

1.Melt chocolate with rum & 2/3 cups cream in double boiler; cool completely.
2.Whip remaining 4 cups cream until stiff, fold in sugar & chocolate.
3.Pipe onto cooled cheesecake (still in pan) and refrigerate until set.
4.Remove from pan and cut with a hot knife.
5.Serve with powdered sugar and shaved chocolate or cocoa powder and mint leaf.

*Note: Serves 8-10

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