This Chocolate Mousse Mini Cheesecake with Dark Chocolate Berries
was originally created for SoFab Food.
I’m a big one-bowl, no mess, no bake, from-a-mix kinda gal for most events. I’m not too proud to whip up a boxed cake with store-bought frosting for certain celebrations. It makes my life easier, and sometimes that stuff is delicious. However, there are some days that call for bringing out the big guns like springform pans, double-boilers, water-baths, a few more bowls, and a little time and love. Our recipe for this Chocolate Mousse Mini Cheesecake with Dark Chocolate-Dipped Berries is out of this world. The cheesecake is the perfect rich texture, the mousse is like a little chocolate cloud, and the berries add the most incredible flavors. Plus, this thing is gorgeous and will be a total show-stopper for any occasion. Keep reading for the recipe!
The ingredients and process are relatively simple, and I found that by reading the instructions well, going slowly, and being careful to not over-mix, you can make the most beautiful and delicious mini dessert that’s sure to impress. To make it extra special and decadent, I topped this one off with a fluffy, rich chocolate mousse plus dark chocolate-dipped berries.
Chocolate Mousse Mini Cheesecake with Dark Chocolate Berries
For the Cheesecake: (makes one 6-inch cheesecake)
3/4 cup homemade graham cracker crumbs
1 lb cream cheese, at room temperature
1/2 cup sugar
2 large eggs, at room temperature
1/4 cup heavy cream, at room temperature
3/4 tsp vanilla extract
For the mousse:
1/4 cup (60ml) hot water
2 tbsp (10gr) unsweetened cocoa powder
3/4 cup (130gr) bittersweet chocolate chips
1 cup (240ml) heavy whipping cream, cold
2 tbsp sugar
For the berries:
6 oz dark chocolate melting wafers
1/2 cup mixed berries
For the Cheesecake:
Preheat the oven to 350ºF.
Put 3/4 cup graham cracker crumbs in a 6-inch springform pan and press in an even layer on the bottom. Bake the crust until dark golden brown and firm, about 8 to 10 minutes. Transfer to a wire rack and let cool. Leave the oven on.
When the crust is cool, wrap the bottom of the pan with aluminum foil. This will prevent the water in the bain-marie from entering the pan during baking, so be sure to wrap it tight. I would even do a double-layer. Make sure the foil wraps at least halfway up the sides of the pan.
In the bowl of a stand mixer fitted with the paddle attachment, beat 1 pound cream cheese on medium speed until fluffy. If you’re using a KitchenAid® Mixer, I recommend setting the speed to 6 and beating for 4 minutes. The goal of this process is to get rid of the lumps and make the cream cheese smooth and creamy, but without adding too much air. Air will make your cheesecake’s top crack.
Gradually add 1/2 cup sugar and beat until smooth. Stop the mixer.
With the mixer set on low speed, drop 2 eggs one at a time into the cream cheese mixture. Beat each egg until thoroughly incorporated before adding the next. Slowly drizzle in 1/4 cup heavy cream before adding 3/4 tsp vanilla and beating until smooth, about 4 – 5 minutes.
Slowly strain the batter through a mesh sieve strainer into a clean bowl, then pour onto the cooled crust.
Bring a large kettle of water to a boil.
Place the filled cheesecake in a 13 x 9-inch baking pan. Carefully pour the boiling water into the larger pan to reach halfway up the sides of the cheesecake pan. Bake for about 1 hour and 30 minutes, until the filling is set and just barely jiggles in the center. Place the water bath on a wire rack to cool completely. Leave the cheesecake pan in the water bath to allow the cheesecake to cool to room temperature slowly.
For the mousse:
Dissolve cocoa powder in a small bowl with hot water.
In a double boiler, melt chocolate chips until nice and smooth. Remove from heat and cool slightly.
In a mixing bowl with whisk attachment, whip the heavy cream with the sugar until hard peaks form.
Stir the cocoa mixture into the melted chocolate.
Fold in half of the whipped cream until almost smooth.
Add the remaining whipped cream and mix well until no white streaks remain.
Refrigerate until cheesecake has cooled completely.
For the berries:
Wash and dry all berries, hull strawberries. Prepare a space with parchment paper.
In a microwave safe bowl, melt chocolate in 30 second increments, stirring between each, until melted and smooth.
Dip berries halfway in the melted chocolate and place on parchment paper. Let set completely.
Once cheesecake is cool, top with a generous amount of chocolate mouse and dipped berries. Top with chocolate shavings, if desired. Serve immediately or refrigerate.
Isn’t it gorgeous? You don’t need much of this beauty to feel completely spoiled, so the portion-controlled size is perfect and so fun to present. Plus, if you have two 6-inch springform pans around, it is a great recipe to double for a bigger group. Top with different add-ons so that guests have a variety to choose from.
There is so much to love about this Chocolate Mousse Mini Cheesecake recipe. From the rich and creamy filling, to the fluffy mousse, and the sweet dark chocolate-dipped berries. And it makes the most stunning presentation that is nearly foolproof.