Cream Cheese Mousse & Chocolate Mousse Cake

Name: Cream Cheese Mousse & Chocolate Mousse Cake
Yield: 18 or 20cm
Cuisine: British
Ingredients: 100 g Choco Ripple Biscuits OR sweet biscuits of your choice; 50 g Butter (or Coconut Oil) *melted; *Note: Add a small amount of Cream or Milk if more moisture is needed; 125 g Cream Cheese *softened; 1 tablespoon Lemmon Juice; 2 Egg Yolks; 2-3 tablespoons Caster Sugar; 1/4 cup Thickened Cream *whipped; 2 teaspoons (6 g) Gelatin; 2 tablespoons Boiling Water; 2 Egg Whites *whipped; 200 g Dark Chocolate *chopped; 300 ml Cream *whipped; 1 tablespoon Rum or your favourite liquor *optional; Cocoa Powder

Hiroko Liston @hirokoliston

Melbourne, Australia

The ‘Cream Cheese Mousse’ and the ‘Super Easy Chocolate Mousse’ can be an individual cake on your favourite base, but I made them into this double layered cake for a special occasion. Everyone enjoyed its melting texture of two different flavours.

Hiroko Liston @hirokoliston

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Ingredients

18 or 20cm

Base
100 gChoco Ripple Biscuits OR sweet biscuits of your choice
50 gButter (or Coconut Oil) *melted
*Note: Add a small amount of Cream or Milk if more moisture is needed
Cream Cheese Mousse
125 gCream Cheese *softened
1 tablespoonLemmon Juice
2Egg Yolks
2-3 tablespoonsCaster Sugar
1/4 cupThickened Cream *whipped
2 teaspoons (6 g)Gelatin
2 tablespoonsBoiling Water
2Egg Whites *whipped
Super Easy Chocolate Mousse
200 gDark Chocolate *chopped
300 mlCream *whipped
1 tablespoonRum or your favourite liquor *optional
Cocoa Powder

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Steps

1

Line a springform cake tin base and sides with baking paper.
2

Process Choco Ripple Biscuits until mixture crumbled to fine crumbs. Mix with melted butter for the base and press into the prepared tin. Refrigerate while you are making ‘Cream Cheese Mousse’.
3

Sprinkle Gelatine over Boiling Water in a small bowl and whisk until gelatine is dissolved.
4

Prepare 3 separate bowls. Bowl 1: Egg White, Bowl 2: Egg Yolks & Caster Sugar, Bowl 3 (large bowl): Soften Cream Cheese
5

Use an electric mixer or a hand whisk to whisk the Egg Whites (Bowl 1) until soft peaks form. Using the same mixer, beat Egg Yolks & Caster Sugar (Bowl 2) until pale and thick, add Cream and whip well.
6

Add Lemon Juice to the softened Cream Cheese (Bowl 3), mix using the same mixer until smooth. Then add Egg Yolk mixture, keep mixing.
7

Gradually add Gelatine until well combined.
8

Finally fold in whipped Egg Whites and combine well. Pour the mixture into the prepared cake tine. Refrigerate for at least 30 minutes, while you are washing bowls and making ‘Chocolate Mousse’.
9

To make ‘Chocolate Mousse’, you need a heatproof bowl and another bowl. Bowl 1 (heatproof): Chocolate, Bowl 2: Cream
10

Place Chocolate in a large heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until melted and smooth. Remove from heat.
11

Fold the whipped Cream and the liquor into the Chocolate and mix well. Pour the Chocolate mixture over the Cream Cheese Mousse. Smooth the surface, cover and refrigerate for 3 hours or until set. Dust with Cocoa Powder and serve.