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Chocolate Mousse Cheesecake




Source of Recipe


(The Travel Channel) Chef Robert Krol, Restaurant: Crozier's


Recipe Introduction


Here's a chocolate-cream cheesecake topped with a chocolate mousse. Are we chocoholics in heaven yet? For variations, try using chocolate cookies in place ofvanilla wafers in the crust and sweet baking chocolate in the
chocolate mousse.


List of Ingredients




Serves 8

Crust

15 vanilla wafers
2 tablespoons sugar
1 tablespoon unsweetened confectioners' cocoa
2 tablespoons butter, softened

Filling

6 ounces semisweet chocolate, chopped
1/4 cup (1/2 stick) butter
20 ounces cream cheese, at room temperature
2 eggs
3 egg yolks
1 cup sugar
1 teaspoon pure vanilla extract

Chocolate Mousse Topping

6 ounces semisweet chocolate, chopped
1 tablespoon rum
2 1/3 cups heavy (whipping) cream
1/2 cup sugar

Recipe



To make the crust: Preheat the oven to 350 F. Oil a 10-inch cheesecake pan. In a blender combine the vanilla wafers, sugar, cocoa and butter, and grind until fine. Press the crust onto the bottom of the pan.

To make the filling: In a double boiler over barely simmering water melt the chocolate and butter, stirring until smooth. In a blender or food processor combine the chocolate mixture, cream cheese, eggs, egg yolks, sugar and vanilla until well blended. Pour over the crust. Bake for 35 minutes or until set. Let cool completely.

To make the topping: In a double boiler over barely simmering water melt the chocolate with the rum and 1/3 cup of the cream, stirring until smooth; set aside to cool. In a deep, medium bowl whip the remaining 2 cups of cream until stiff peaks form. Fold in the sugar and the chocolate mixture. Cover and chill. Pipe the mousse onto the cheesecake with a pastry bag. Chill for 2 hours.