Chocolate Chip Cheesecake With Mousse au Chocolat

The other day I was craving something sweet and delicious. I love chocolate mousse, but I don't do it that often here because I find dairy products are kind of expensive in Canada. The same with cheesecake, I just...

The other day I was craving something sweet and delicious. I love chocolate mousse, but I don't do it that often here because I find dairy products are kind of expensive in Canada. The same with cheesecake, I just buy cream cheese when it's on sale. Let's just take a minute and compare the prices from Germany and Canada. In Germany 250 g whipping cream cost 70 cent, cream cheese also 250 g cost maybe 1 euro if not less. In Canada I paid almost five dollars for 500 g whipping cream and 4 dollar for 250 g of cream cheese. I don't understand why it's so expensive. I mean it's from Canadian cows and the gas to transport groceries is even cheaper here than it is in Germany.

But anyway, I got over it and just bought it because I wanted to show you an awesome dessert. The mousse is my favorite recipe which I used when I was working as a chef in Germany. Everybody loved it. My husband and I do catering as well and one time I even made it for Peter McKay, who is a politician and used to be the Minister of National Defence. That was pretty cool. If you are looking for a fancy dessert for a nice dinner with friends or family then this one will satisfy your search. So put your apron on and let's get started.

Chocolate chip cheesecake
Chocolate chip cheesecake

Chocolate Chip Cheesecake

Ingredients:

  • ¼ cups graham crumbs
  • ¼ cup butter, melted
  • 3 pkg (250 g each) cream cheese, softened
  • ¾ cup sugar
  • vanilla
  • 3eggs
  • 1 cup chocolate chips

Directions:

  1. Preheat oven to 350 Fahrenheit.
  2. Mix crumbs and butter and press onto bottom of 9-inch springform pan.
  3. Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on high 15 seconds or just until it's softened. Add 15 seconds for each additional package of cream cheese.
  4. Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add chocolate chips and give it a good stir with a wooden spoon. Pour over crust.
  5. Place the cake pan into a large pan half full (Bain-marie - explained at the at of the article)of water and Bake 30-50 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Mousse au Chocolat

Mousse au Chocolat
Mousse au Chocolat

Ingredients:

  • 200 g dark chocolate
  • 5 eggs
  • 250 g whipping cream
  • 50 g sugar

Directions:

  1. Chop the chocolate in little pieces, melt in a Bain-marie over low heat, stirring continuously and leave to cool a little.
  2. Whisk together the egg yolks, sugar in a bowl, using a hand held mixer with whisk attachment, until it has thickened. Now stir in the melted chocolate while it is still warm.
  3. Beat the egg whites so stiff that you can cut them with a knife.
  4. Whip the cream until stiff and carefully fold into the egg whites.
  5. Transfer the mousse into a large shallow bowl and refrigerate for at least two hours.
  6. Arrange the mousse spoonfuls on a plate, using a tablespoon and serve with a piece of chocolate chip cheesecake.

Bain-marie

A bainmarie is the fancy term for a hot water bath. It's used for cooking delicate foods like custards and terrines to create a gentle and uniform heat around the food.

  • Chocolate can be melted in a bain-marie to avoid splitting and caking onto the pot. Special desserts bains-Marie have thermally insulated container and are used as a choclate fondue.
  • Cheesecake is often baked in a bain-marie to prevent the top from cracking in the centre.
  • Custard may be cooked in a bain-marie to keep the crust from forming on the outside of the custard before the interior is fully cooked. In case of the crème brûlée, placing the ramekins in a roasting pan and filled the pan with hot water until it is ½ to 2/3 of the way up the sides of the ramekins transfers the heat to the custard gently, which prevents the custard from curdling. The humidity from the steam that rises as the water heats helps keep the top of the custard from becoming to dry.
  • Classic warm sauces, such as hollandaise and beurre blanc, requiring heat to emulsify the mixture but not enough to curdle or split the sauce
  • Controlled temperature bains-marie can be used to heat frozen breast milk before feeding.
  • Bain-Marie can be used to place a chafing dish to keep food warm for a long time of periods
  • And it helps to re-liquify hardened honey