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Chocolate Cheesecake Mousse with Berries

Chocolate Cheesecake Mousse with Berries

Dark chocolate mousse paired with classic cheesecake flavor. A great addition to any dessert menu.
25 min
prep time
2 hr 55 min
total time
1.5 cup Heavy cream
1 lb. Bittersweet chocolate
4 oz. Unsalted butter
2/3 cup Granulated sugar
2/3 cup Water
6 each Egg yolk
1 lb. Espresso
Fresh or frozen mixed berries (as desired)
Preparation Steps

  • Whip
    The heavy cream until soft peaks form, using a chilled stainless steel bowl. Cover and store in the refrigerator.
  • Place
    Chocolate and butter in a double boiler, melted together stirring occasionally with a rubber spatula.
  • Place
    The sugar into a sauce pot, pour water over the sugar, enough to cover. Bring the sugar and water to a boil over medium-high heat. Cook until sugar bubbles and mixture is slightly thick and syrupy. Remove from heat and keep mixture warm
  • Whip
    The egg yolks on medium-high speed until the yolks turn pale yellow, using the wire whip attachment for the mixing bowl. Turn the mixer speed to low.
  • Stream
    In the warm sugar mixture slowly while the egg yolks are still whipping on low speed. Turn up the speed to medium-high and whip for an additional 1-minute. Reduce mixer speed to low.
  • Pour
    In the espresso and melted warm chocolate butter mixture. Continue to mix until incorporated.
  • Remove
    Mixing bowl from mixer. When the chocolate egg mixture is warm to the touch, use a rubber spatula to fold in 1/3 of the whipped heavy cream at a time until incorporated. Be careful not to over whip the mix.
  • Lightly
    Fold in the PHILADELPHIA Cheesecake Batter to the mousse mixture to create swirls.
  • Pour
    The mix into a 2’ deep half hotel pan. Cover, place in the refrigerate for 2-3 hours until well chilled.
  • Spoon
    The mousse into stemmed glassware and top with fresh mixed berries as desired.
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