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  • Chocolate and Vanilla Cheesecake Mousse

Chocolate and Vanilla Cheesecake Mousse

6 Ingredients
3 Min
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Ingredients(6 people)
110 g dark chocolate
175 g cream cheese
50 g powdered sugar
1/2 tsp vanilla powder or vanilla extract (± 2 ml)
75 ml heavy cream (chilled)
40 g shortbread biscuits/graham crackers
1
Step

Break the chocolate into pieces and place into the MicroCook Pitcher 1L, cover and microwave for 2 min. 30 sec. at 360 watts. Allow to stand for 1 min. Mix using the Silicone Spatula Thin and, if chocolate is not completely melted, microwave again for 20 sec.

2
Step

Place the SBF Mini Football in the Freezer Mates Large Low 2.25L. Divide the melted chocolate evenly in each cavity. Using the Basting Brush, spread the chocolate over the full surface of each cavity. Refrigerate for 15 min.

3
Step

In the EZ Mix N Store 1.25L, mix cream cheese, powdered sugar and vanilla using KPT Beater.

4
Step

Using the Speedy Chef, whisk the heavy cream until stiff and fold into the cream cheese mixture using the Silicone Spatula.

5
Step

Crumble the biscuits. Divide the cheese cream mixture into the six cavities of the SBF Mini Football and flatten the top using a table spoon, level must be a few mm below the top of the mold. Divide the crumbled biscuits on top.

6
Step

Freeze for 30 min. or refrigerate for at least 1h. before gently unmolding.

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