Tuesday, April 3, 2012

Chocolate Mousse Cheesecake Tart

Made this on the weekend, and thought I'd share my recipe with you all. I'm not going to rave on about how good it was. I just hope you give it a try and see for yourself. All I will say is that it was a hit with everyone and whatever was left was very quickly polished off the next day by whoever got there first.... and we all tried to be first *guilty*.

A bit of a description: The base is made with oreos and a few plain sweet biscuits - makes for a yummy chocolaty flavour without being too rich. The bottom layer is chocolate flecked cheesecake - a recipe that I basically made up by tweaking lots of other different cheesecake recipes I had looked at a few years ago. The top layer is a simple chocolate mousse using half dark chocolate and half milk chocolate so that it's not too rich. Altogether it makes for a super yummy delightful dessert that really is very more-ish. You don't feel sick after this unless you have pigged out on something else beforehand.

It's not a 5 minute wonder, but it is easy to make. And once it's done, there is no baking. This is a great dessert to make the day before or even a few days before. I plan on making a double amount and using a bigger tin for this Easter weekend.

Chocolate Mousse Cheesecake Tart

150g Oreo biscuits
About 5 plain sweet biscuits, such as Arnotts Marie
125g butter, melted

Lightly grease a 23cm springform/cheesecake tin.
Process all biscuits into fine crumbs. Combine with melted butter and mix well. Press evenly into tin and smooth out with the back of a spoon. Chill while preparing the filling.

Bottom layer: Chocolate flecked cheesecake
250g packaged cream cheese, softened
1/6 cup caster sugar (I just used half of a 1/3 measuring cup)
1/2 tsp vanilla extract
150ml thickened cream
1 1/2 tsp gelatine
1 tbsp boiling water
2 tbsp grated dark chocolate

Sprinkle the gelatine over boiling water and mix briskly with a fork until dissolved.

In a medium bowl, beat together the cream cheese, sugar and vanilla essence until smooth and creamy.

Beat in the gelatine dissolved in water.

In a separate bowl, whip the cream until medium peaks form. Fold gently into the cream cheese mixture.

Fold in the grated chocolate.

Pour the mixture onto the biscuit base, spreading it gently to the edges with the back of a spoon. Try to get the layer as even and smooth as possible. Chill while preparing the chocolate mousse layer.

Top layer: Chocolate mousse
50g dark chocolate, chopped
50g milk chocolate, chopped
1/3 cup thickened cream
1 egg, at room temperature, separated
1 tbsp caster sugar

Place both chocolates in a heatproof bowl, and microwave at 20 second bursts, stirring with a metal spoon after each interval, until melted and smooth. You may need to decrease the time towards the end so as not to overheat your chocolate (ie. 10 or 7 second bursts). Set aside to cool.

Meanwhile, whip the cream until medium peaks form.

Add the egg yolk and half the cream to the chocolate, and stir to combine.

Add the other half of the cream, and fold gently through.

Using clean dry beaters and bowl, beat the egg white until soft peaks form. Add sugar and continue beating until glossy and sugar is dissolved.

Fold the egg white mixture into the chocolate mixture in two batches, until combined. Don't over mix, but there shouldn't be any white streaks left in the mixture.

Gently pour over the cheesecake filling and spread as evenly as possible up to the edges with the back of a spoon. You can shake the tin very gently to smooth out the surface.

Refrigerate for 4 hours, or until set. I prefer to make mine the day before and just refrigerate overnight.

To serve, you could pipe whipped cream around the edges and decorate with chocolate lattices, or sprinkle chocolate curls, or just serve it as is. Will yield 12 conservative serves, or 8 really generous serves.

*A couple of tips: Try to use good quality chocolate, as this will effect the taste and texture of your final product.

To avoid seizing your chocolate when you add the egg yolk and cream, try to have all of your ingredients at as similar temperature as possible when combining into your chocolate. Allow your chocolate to cool right down to room temperature, but not so cool that it begins to set.