Dark Chocolate Cheesecake Mousse
Recipe and photo by Tami Ganeles Weiser
Prep Time: 15 minutes Cook Time: 1 minute
This may be the simplest mousse I have ever made. And it’s insanely, decadently delicious. ’Nuff said.
¾ cup (256 grams/9 ounces) dark chocolate, finely chopped
16 ounces (454 grams) cream cheese, room temperature
2 (14-ounce) cans sweetened condensed milk
1½ teaspoons vanilla bean paste
Zest of 1 orange, lemon, lime, or any citrus fruit
- Place the chocolate in a microwave-safe bowl. Microwave at high power for 10 seconds and stir. Microwave again in 2 or 3 (15-second) blasts, stopping the machine after each blast to stir and check to see whether it is melted. (It will look like it is still solid, but if you stir it, you will find that it is melted; it will become hot very quickly, so be careful not to burn yourself.) Let cool for about 1 minute.
- Combine the cream cheese and condensed milk in the bowl of a stand mixer fitted with a paddle attachment. Mix at medium speed for 4 to 5 minutes, until fully combined and completely smooth. Add the slightly cooled, melted chocolate, switch to the whisk attachment, and beat for another 3 to 4 minutes, until fully combined again. Add the vanilla bean paste and zest and beat for 3 to 5 minutes, until silky, smooth, and fluffy.
- Scoop out of the mixer into a container, cover with a lid or plastic wrap, and refrigerate until you are ready to serve (see Kitchen Tips).
- If you are using the mousse as a component of another dessert (such as my Chocolate Mousse, Orange Tarragon Ice Cream and and Citrus Meringue Napoleons [LINK To RECIPE] ), simply scoop the finished mousse all into one container, cover, and refrigerate until you are ready to serve. But if you plan to serve plain, unadorned, delicious mousse, scoop it into individual dessert bowls (small, footed ice cream bowls work nicely), cover with plastic wrap, and refrigerate until serving. Top with a slice of strawberry, if desired, for a classic presentation.