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Cream Cheese Mousse & Chocolate Mousse Cake
Cream Cheese Mousse & Chocolate Mousse Cake

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We hope you got benefit from reading it, now let’s go back to cream cheese mousse & chocolate mousse cake recipe. You can have cream cheese mousse & chocolate mousse cake using 17 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to cook Cream Cheese Mousse & Chocolate Mousse Cake:
  1. Prepare <Base>
  2. Prepare 125 g Choco Ripple Biscuits OR sweet biscuits of your choice
  3. Take 50 g Butter (or Coconut Oil) *melted
  4. Take <Cream Cheese Mousse>
  5. Take 125 g Cream Cheese *softened
  6. Get 1 tablespoon Lemmon Juice
  7. Prepare 2 Egg Yolks
  8. Provide 2-3 tablespoons Caster Sugar
  9. Take 1/4 cup Thickened Cream *whipped
  10. Use 2 teaspoons (6 g) Gelatin
  11. Take 2 tablespoons Boiling Water
  12. Provide 2 Egg Whites *whipped
  13. Get <Super Easy Chocolate Mousse>
  14. Provide 200 g Dark Chocolate *chopped
  15. You need 300 ml Cream *whipped
  16. Get 1 tablespoon Rum or your favourite liquor *optional
  17. Use Cocoa Powder
Instructions to make Cream Cheese Mousse & Chocolate Mousse Cake:
  1. Line a springform cake tin base and sides with baking paper.
  2. Process Choco Ripple Biscuits until mixture crumbled to fine crumbs. Mix with melted butter for the base and press into the prepared tin. Refrigerate while you are making ‘Cream Cheese Mousse’.
  3. Sprinkle Gelatine over Boiling Water in a small bowl and whisk until gelatine is dissolved.
  4. Prepare 3 separate bowls. Bowl 1: Egg White, Bowl 2: Egg Yolks & Caster Sugar, Bowl 3 (large bowl): Soften Cream Cheese
  5. Use an electric mixer or a hand whisk to whisk the Egg Whites (Bowl 1) until soft peaks form. Using the same mixer, beat Egg Yolks & Caster Sugar (Bowl 2) until pale and thick, add Cream and whip well.
  6. Add Lemon Juice to the softened Cream Cheese (Bowl 3), mix using the same mixer until smooth. Then add Egg Yolk mixture, keep mixing.
  7. Gradually add Gelatine until well combined.
  8. Finally fold in whipped Egg Whites and combine well. Pour the mixture into the prepared cake tine. Refrigerate for at least 30 minutes, while you are washing bowls and making ‘Chocolate Mousse’.
  9. To make ‘Chocolate Mousse’, you need a heatproof bowl and another bowl. Bowl 1 (heatproof): Chocolate, Bowl 2: Cream
  10. Place Chocolate in a large heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until melted and smooth. Remove from heat.
  11. Fold the whipped Cream and the liquor into the Chocolate and mix well. Pour the Chocolate mixture over the Cream Cheese Mousse. Smooth the surface, cover and refrigerate for 3 hours or until set. Dust with Cocoa Powder and serve.

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