Light Chocolate Mousse Cheesecake
"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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Ingredients4 h servings 509
Original recipe yields 8 servings (1 - 9 inch pie)
- 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.
- 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.
- 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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Per Serving: 509 calories; 32.3 49.7 6.9 113 296 Full nutrition
ReviewsRead all reviews 2
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.