Why hello there, Monday. I’m definitely not ready for you, so in keeping with Friday’s slow and easy theme, I’m sharing yet another no-bake, no-fuss but perfectly delicious dessert that’s fit for a crowd. This one’s for you chocolate and cheesecake lovers. I hope that means everyone.
Universal appeal is what came to mind when I first came across the original recipe from Alaska from Scratch. Maya’s a semi-sweet chocolate kind of girl, but milk is more my speed, so that was the one change I made. Otherwise, this is her recipe and I have her to thank for a light (in texture, not in taste, fat or sugar), chocolatey, cheesecakey dessert fit for both regular and fancy feasting. It’s easy enough to throw together anytime you’re craving it and refined enough to serve at a party. That kind of versatility is what I look for in my food and this one’s a winner.
The cast of characters: 3 ounces milk chocolate morsels, 8 ounces softened cream cheese, 1 cup heavy whipping cream, half a teaspoon vanilla, 1 cup powdered sugar and raspberries for topping.
A six-ingredient list (with one that’s just a bonus) is a good ingredient list.
Do you melt your chocolate using a double boiler? I rarely ever do. The microwave-for-20-seconds-and-stir method is my method of choice. Frankly, it’s often my favorite part of the baking, or in this case, no-baking, process.
Followed closely by the next step of whipping the ingredients together. Start with the cream in the bowl of a stand mixer and beat on high until stiff peaks form. Next, add the softened cream cheese and beat on medium speed until combined and smooth. Once you have yourself a nice creamy cheesy mixture, pour in the melted chocolate and vanilla and beat some more until combined. Last but not least, add in the powdered sugar and reduce the speed to low and mix until it all comes together.
The piping part is pretty fun too. Transfer the mousse into a pastry bag. If you have a decorating tip, you can use that, or better yet, just cut a corner off the bag and pipe straight away. This is a no-fuss dessert, remember?
The number of servings you make yourself will depend on your size of vessel. I served mine in rather large ramekins and had enough for four. Use smaller ramekins or dishes if you’re serving a larger group. It’s entirely up to you. With that said, do top them with raspberries for a little extra color, taste and texture.
If you really can’t wait or don’t want to be bothered with piping, that’s ok too. As I like to say, this is a judgment-free zone. Confession: Brian and I went to both the Cheesecake Factory and IHOP this weekend. Again, this is a safe place. So if you’d rather not deal with piping, scoop the mousse right into your serving dishes and enjoy as is. This stuff is beautiful and delicious no matter how you present it. I just happen to find piping to be incredibly fun, and it might even be tied with melting chocolate as my favorite part of the process.
Actually, scratch all of that. Eating the chocolate cheesecake mousse was the best part. By far. And in just a few minutes, you too can discover the easy, indulgent and highly scoopable chocolate cheesecake flavors that these little babies have to offer.
Okay, Monday. I’m as ready for you as I’ll ever be.
- 3 ounces milk chocolate morsels or squares
- 1 cup heavy whipping cream
- 8 ounces cream cheese, softened
- ½ teaspoon vanilla
- 1 cup powdered sugar
- fresh raspberries for topping
- Melt chocolate in double boiler or in the microwave (heat in 20-second intervals, stirring in between).
- Beat heavy whipping cream in the bowl of a stand mixer on high speed until stiff peaks form.
- Next, add the softened cream cheese and beat on medium speed until combined and smooth.
- Pour in the melted chocolate and vanilla and beat some more until blended.
- Reduce to low and add in the powdered sugar, mix until it all comes together.
- Transfer chocolate cheesecake mousse to a pastry bag and pipe into ramekins.
- Top with raspberries.