Easiest Way to Cook Yummy Cream Cheese Mousse & Chocolate Mousse Cake

Cream Cheese Mousse & Chocolate Mousse Cake.

You can cook Cream Cheese Mousse & Chocolate Mousse Cake using 17 ingredients and 11 steps. Here is how you cook it.

Ingredients of Cream Cheese Mousse & Chocolate Mousse Cake

1. You need of <Base>.
2. It's 125 g of Choco Ripple Biscuits OR sweet biscuits of your choice.
3. You need 50 g of Butter (or Coconut Oil) *melted.
4. You need of <Cream Cheese Mousse>.
5. Prepare 125 g of Cream Cheese *softened.
6. You need 1 tablespoon of Lemmon Juice.
7. It's 2 of Egg Yolks.
8. You need 2-3 tablespoons of Caster Sugar.
9. Prepare 1/4 cup of Thickened Cream *whipped.
10. Prepare 2 teaspoons (6 g) of Gelatin.
11. You need 2 tablespoons of Boiling Water.
12. It's 2 of Egg Whites *whipped.
13. You need of <Super Easy Chocolate Mousse>.
14. You need 200 g of Dark Chocolate *chopped.
15. Prepare 300 ml of Cream *whipped.
16. Prepare 1 tablespoon of Rum or your favourite liquor *optional.
17. It's of Cocoa Powder.

Cream Cheese Mousse & Chocolate Mousse Cake instructions

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..