Recipe - Chocolate Cheesecake Mousse Cups

If you are looking for a fabulously, delicious treat to make for Mother's Day, look no further. I made this scrumptious dessert for Easter a couple of weeks ago and my family DEVOURED it. Of course Ron and I added our own touches to the original recipe including extra coffee, whipped cream and the addition of Heath crumbles.

Be sure to use your adorable dessert cups or dishes to display this work of art. If you don't have specific dessert dishes, use stemless wine glasses, rock glasses or any other clear dish so everyone can see all the amazing layers.

INGREDIENTS
1 cup Heath Bar crumbles (or your favorite cookie crumbles like Oreo) 
1 tablespoon sugar
2 tablespoons butter, melted
1 teaspoon gelatin
2 tablespoons coffee liqueur, or cold espresso
2 cups (1 pint) heavy whipping cream
1 tablespoon vanilla
8 ounces cream cheese, at room temperature
1 cup powdered sugar, divided
3-4 ounces bittersweet chocolate, melted and cooled
3 tablespoons cocoa powder (or Nestle Nesquik which we had on hand)
1 1/2 cups diced strawberries

6 Servings - Serving size is about 3/4 cup.


OPTION 1
In a medium bowl, combine the cookie crumbs, sugar, and melted butter. Mix until the crumbs are well coated. Reserve 2 tablespoons of crumbs for garnish. Divide the remaining crumbs evenly between 6 serving dishes and gently press to form a solid layer. Set aside.

OPTION 2
If you don't want the layer of crumbs at the bottom, simply smash enough cookies or Heath bars for garnish on the top of your mousse. Set aside.

In a small bowl combine the gelatin and the coffee liqueur. Allow to bloom for 10 minutes, then heat in the microwave for 8-10 seconds, or until melted. Let the mixture to cool for 5 minutes.

In a large bowl using a hand mixer, combine the heavy cream, 1/2 cup of the powdered sugar, and vanilla. Beat the mixture on medium speed until it begins to thicken, roughly 1 minute, then slowly add the gelatin mixture. Increase the speed to medium-high and beat until the mixture forms soft peaks, about 30-45 seconds. Reserve 1/3 of the whipped cream in a separate bowl for garnishing the desserts. Set the rest aside.

In a separate large bowl using the hand mixer once again, combine the cream cheese, the remaining powdered sugar, melted chocolate, and cocoa powder. Beat on low speed until just combined, then increase the speed to medium and beat until lighter in color, roughly 1 minute. Add half of the whipped cream to the mixture and blend for a few seconds. Add the remaining whipped cream and blend until no streaks of white remain.

Divide the chocolate mixture evenly into the prepared dessert cups. Sprinkle diced strawberries or any other fruit over the mousse, then top with the reserved whipped cream. Garnish the tops of the mousse with the reserved cookie crumbs.

Adapted from Evil Shenanigans.