Triple Chocolate Mousse Cheesecake Food

TRIPLE CHOCOLATE MOUSSE CHEESECAKE

Steps:

• Place a large rimmed baking sheet on the very bottom rack of the oven and fill it halfway with water. Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
• Place the cookies, cream filling included, in a food processor. Pulse until the cookies are crushed into crumbs.
• Mix together the cookie crumbs and butter. Press the crumbs evenly into the bottom of the prepared pan. Set aside.
• Beat the cream cheese until creamy. Add the sugar, sour cream, and vanilla and beat until very smooth.
• Spoon in the melted chocolate and beat until incorporated completely. Add the flour and beat again.
• Add the eggs one at a time, beating well after each addition. Make sure the eggs are fully incorporated, but do not overbeat the batter.
• Pour the cheesecake batter onto the prepared crust. Place the pan on the oven rack right above the pan of water. Bake the cheesecake for 45 minutes.
• Remove the pan from the oven and place it on a wire rack. Let the cheesecake cool for 5 minutes, then run a sharp knife around the edges of the cheesecake to loosen it from the springform pan.
• Let the cheesecake cool for 1 hour, then refrigerate it for 4 to 6 hours, or until completely chilled.
• Detach the springform pan ring and gently remove the cheesecake from the pan. Slide the cheesecake onto a plate.
• Beat the cream cheese and vanilla until creamy. Spoon in the melted white chocolate and beat the mixture until smooth.
• Fold in the Cool Whip with a rubber spatula until everything is completely mixed together. Pipe the mousse on top of the chilled cheesecake with a piping bag and icing tip 1M. Refrigerate the cheesecake for one hour to let it set up.
• Place the cream and chocolate chips in a microwave-safe bowl and microwave for 15 to 20 seconds. Stir the chocolate until melted and creamy. Drizzle the chocolate over the top of the cheesecake.

TRIPLE LAYER CHOCOLATE MOUSSE CAKE

Steps:

• Line three 9-inch cake pans with foil, leaving about a 2-inch overhang on all sides. (See Cook's Note.)
• Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened with the butter. Firmly press the crumb mixture into the bottom of one of the prepared pans; set aside.
• Add the dark chocolate pudding mix to a large bowl and whisk in 2 cups of the heavy cream. Continue whisking until light and fluffy, about 2 minutes. (It's fine if there are still a few granules in the mix; they will dissolve once set.) Pour the pudding mixture on top of the crumb crust and spread until even. Freeze until firm, about 2 hours.
• Meanwhile, clean out the bowl, add the chocolate pudding mix and whisk in 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into another prepared pan and freeze until firm, about 2 hours.
• Clean out the bowl again, then add the white chocolate pudding mix and whisk in the remaining 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into the third prepared pan and freeze until firm, about 2 hours.
• When all 3 layers are completely frozen, use the foil to lift out the cakes from the pans. Place the dark chocolate layer crumb-side down on a cake stand or large plate. Top with the chocolate layer and then with the white chocolate layer. Refrigerate until the layers are thawed and the cake is set, about 8 hours and up to overnight.
• Before serving, run a hot knife around the outside of the cake to smooth it and sprinkle the top with the chocolate shavings.

TRIPLE CHOCOLATE MOUSSE TORTE

Steps:

• Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse until combined. Press onto bottom of a greased 9-in. springform pan. Refrigerate while preparing filling., In a small saucepan, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved; remove from heat., Place bittersweet chocolate and 1/2 cup cream in a metal bowl over a small saucepan of hot water; heat and stir until mixture is smooth. Stir in gelatin mixture. Transfer to a medium bowl; cool completely. Repeat twice with milk and white chocolates., In a large bowl, beat vanilla and remaining 3 cups cream until stiff peaks form. Fold 2 cups whipped cream (a third of the total whipped cream) into cooled bittersweet chocolate; spread over crust. Refrigerate until set, 25-30 minutes. Repeat twice with milk and white chocolates, keeping remaining whipped cream chilled until needed., Refrigerate torte, covered, until set, about 4 hours. To serve, loosen sides from pan with a knife. Carefully remove rim from pan.

TRIPLE CHOCOLATE MOUSSE

Steps:

• For a 1.2 litre terrine, cut a strip of greaseproof paper as long as the tin and wide enough to cover the bottom and come up both long sides, with about 7.5cm to spare. Put the paper in the tin as if to line it, then draw a line across the paper on both sides where it meets the bottom edge, and the top edge, of the tin. Take the paper out of the tin and draw two lines at equal intervals between the bottom and top edge lines you have already drawn. (This will help you make each layer exactly the same depth when filling the tin.) Lightly grease the paper and use to line the tin.
• Whip a third of the cream to just soft peak stage, then chill. Melt the milk chocolate in a heatproof bowl set over a pan of simmering water or microwave on High for 2 mins. Whisk 2 egg yolks and 25g/1oz sugar in a heatproof bowl over a pan of simmering water with a hand-held electric blender for about 2-3 mins until the mixture has at least doubled in volume. Once you have reached this stage, remove the bowl from the heat and keep whisking, adding the melted chocolate - this not only incorporates the chocolate, but also cools the mixture more quickly. Leave to cool for a few minutes, then carefully fold in the whipped cream.
• Quickly whisk two egg whites into soft peaks, making sure the bowl and whisk are spotless to ensure the maximum volume is obtained. Using a large metal spoon, carefully fold the egg white into the chocolate mixture so you don't knock out too much air.
• Pour mixture into the terrine, filling it to first mark (any extra can be frozen), then freeze for 20-30 mins before starting the white chocolate mixture. Repeat process with white chocolate, then the plain; cover with plastic film and freeze completely. To guarantee a good set, make terrine at least 8-10 hrs or up to 2 days before.
• Dip the tin briefly in a large bowl of hot water. Put a chopping board or flat plate on top and invert the mousse. Gently remove the paper and open freeze for about 10 mins to re-set. To decorate, pipe an outline of melted plain chocolate in a teardrop shape onto each plate. Dust the plates lightly with icing sugar, then carefully fill the teardrop with cream. Slice the mousse, wiping the knife after each cut, and put a slice on each plate. Decorate with chocolate curls and serve at once.

NO-BAKE TRIPLE CHOCOLATE CHEESECAKE

Steps:

• For the crust: Prepare a 9-inch springform pan by turning the base of the pan over so that the lip of the base is on the underside. Lock pan in place. Spray the pan with cooking spray and place a round of parchment in the bottom.
• Stir the cookie crumbs, sugar, cocoa and salt together in a medium bowl. Stir in the melted butter until the crumbs are evenly moistened. Pour the crumbs into the prepared pan. Start by pressing the crumbs all the way up the sides of the pan so that they are just under a 1/4 inch thick. Spread the remaining crumbs evenly across the bottom of the pan. Use a flat-bottom glass or measuring cup to compact the bottom and sides of the crust. Refrigerate the crust while you prepare the filling.
• For the filling: Melt the chocolate in a double boiler set over (not in) simmering water. Set aside to cool.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese at medium-high speed until smooth, about 1 minute. Stop and scrape the bowl and paddle. Add the sugar, cocoa and salt and combine on low speed. Raise the speed to medium-high and beat for 30 seconds. Scrape the sides of the bowl.
• Add the heavy cream and vanilla and mix on low speed until combined. Raise the speed to medium-high and beat for 30 seconds. Add the cooled chocolate and mix on low until combined. Scrape the bowl. Turn the mixer to high speed and beat for 30 seconds.
• Scrape the filling into the chilled crust and spread it towards the edge of the pan. Use an offset
• spatula to spread the filling up against the edge of the crumb crust and smooth the top. Set
• aside while preparing the ganache.
• For the ganache: Place the chopped chocolate in a small bowl. Place the cream in a small saucepan and heat over medium heat until just simmering. Pour the hot cream over the chocolate and cover the bowl; let sit for 1 minute. Uncover and whisk gently until smooth. Pour the ganache over the top of the cheesecake and gently tip the pan to so the ganache to spreads to the edge of the crust. Refrigerate for at least 8 hours or preferably overnight; to avoid ruining the surface of the ganache, do not cover the cheesecake until the ganache has set, and then do so carefully.
• To unmold the cheesecake, gently run a butter knife between the edge of the ganache and the pan. Unlatch the pan, remove the ring and gently slide and offset spatula between the cheesecake and the pan bottom. Remove the parchment and place the cheesecake on a serving plate. Arrange the strawberry halves in a ring around the top of the cheesecake if using. For neat slices, cut the cheesecake with a sharp knife dipped in warm water and dried.

TRIPLE CHOCOLATE MOUSSE

Steps:

• TRIPLE CHOCOLATE MOUSSE: For bittersweet mousse, melt chocolate in a bowl resting over a pot of gently simmering water, stirring constantly. Stir gelatin powder into milk and let sit for a minute. Heat milk (microwave is easiest) to just below a simmer and whisk into chocolate. Let cool to room temperature. Whip cream to soft peak and fold into chocolate. Pour mousse into a plastic wrap-lined 9-inch square pan, spreading well into corners. Chill for at least 1 hour.
• For white chocolate mousse, follow the same method as the bittersweet mousse: melt the chocolate, add gelatin to milk, heat the milk and stir in, let cool, whip cream and fold into chocolate. Spoon or pour gently over bittersweet mousse layer and chill for at least 1 hour.
• For milk chocolate mousse, repeat the same process, and pour mousse gently over white chocolate layer. Chill for at least 4 hours before serving.
• To serve, invert pan onto a plate and peel off plastic. With a hot, dry knife slice squares of mousse and lift onto plates with a pie-lifter. Break Dacquoise Crunch (directions follow) into large pieces and place on mousse as garnish. Yield: 1 9-inch square pan. Makes 9 to 12 servings.
• DACQUOISE CRUNCH GARNISH: Preheat oven to 225° F and line a baking tray with parchment paper. Whip egg white with cream of tartar until foamy and add sugar gradually. Whip to stiff, glossy peaks. Stir in vanilla. Toss ground hazelnuts with cornstarch and fold into meringue. Spread gently on parchment paper. Bake for 40 to 50 minutes until dry but not browned. Allow to cool.

TRIPLE CHOCOLATE CHEESECAKE

Steps:

• Mix the cookie or cake crumbs with the sugar and melted butter.
• Press firmly into the bottom of a 10" springform pan with 2" sides.
• Wrap the bottom of the pan in aluminum foil so that the foil comes up the side of the pan.
• Turn the oven onto 300 degrees F.
• ,and ready a large pan, deep that the springform pan will sit comfortably in.
• In the bowl of your mixer with the paddle attachment, on low speed, beat the cream cheese until very soft.
• Add the sugar and sour cream and mix until thoroughly incorporated.
• Slowly add the eggs, one at a time, mixing until completely incorporated.
• Scrape down the sides of the bowl before adding the next egg.
• After the last egg is incorporated, mix, still on low speed, for 1 minute more, scrape down the sides of the bowl and mix another 30 seconds.
• Split the batter evenly between 3 bowls.
• Put the chocolates in 3 seperate microwavable bowls.
• Microwave the dark chocolate at 50% power for one minute, mix until completely melted, then thoroughly mix into 1/3 of the cream cheese mixture.
• Melt the milk and white chocolates at 30% power for 1 minute each and mix each one until they are completely melted, then mix each one into 1/3 of the cream-cheese mixture.
• Pour the dark chocolate batter carefully into the prepared springform pan.
• Shake the pan slightly to settle the mixture.
• Now carefully spoon over (don't pour!) the white chocolate mixture, again shaking very slightly to even it out, the top with the milk chocolate mixture.
• Place the pan carefully into your deeper pan, the place both pans on your oven rack.
• Pour very hot water around the springform pan so that it comes half-way up the sides.
• Shut the oven door and let the cheesecake bake for about 2 1/2 hours.
• When it is done, the sides will be set but the center will still be jiggly, like jello.
• Don't worry- it will set fully during refrigeration.
• Remove from the oven, remove the springform pan from the water bath, and remove the foil.
• Let cool on a rack then refrigerate overnight or at least 8 hours.
• You can also wrap the cheesecake tightly in 2 layers of plastic and freeze for a month.
• To serve, remove the cake from the springform pan, slice into 16 pieces, and serve with chocolate sauce and a few raspberries.

CHOCOLATE MOUSSE CHEESECAKE

Steps:

• In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter.
• Press onto bottom and 1 1/2 inches up the sides of a greased 9 inch springform pan.
• Place pan on a baking sheet.
• Bake at 375 for 8 minutes.
• Cool on a wire rack.
• Reduce heat to 325.
• In a mixing bowl, beat cream cheese, sugar, lemon juice, lemon peel and vanilla until smooth.
• Add egg yolks; beat on low speed just until combined.
• In a small mixing bowl, beat egg whites on high until stiff peaks form; fold into cream cheese mixture.
• Pour into crust.
• Return pan to baking sheet.
• Bake for 25-30 minutes or until center is almost set.
• Cool on a wire rack for 10 minutes.
• Carefully run knife around edge of pan to loosen; cool 1 hour longer.
• Refrigerate until completely cooled.
• In a microwave, melt chocolate and butter.
• Cool for 10 minutes.
• In a small heavy saucepan, whisk egg yolks, sugar and coffee.
• Cook and stir over low heat until mixture reaches 160; stir in vanilla.
• Whisk in chocolate mixture.
• Set saucepan in ice and stir until cooled, about 2 minutes.
• Fold in whipped cream.
• Spread over cheesecake and refrigerate until set.
• Remove sides of pan.
• Garnish with dessert decorations and whipped cream, if desired.
• Refrigerate leftovers.

TRIPLE LAYER CHOCOLATE MOUSSE CAKE

Steps:

• Make the chocolate mousse: Put the chocolate in a food processor fitted with the metal chopping blade.
• Process for 20 to 30 seconds, until finely ground.
• In a small saucepan, combine the milk, sugar and salt.
• Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves and the milk comes to a boil.
• Remove the pan from the heat.
• With the motor of the food processor running, pour the hot milk through the feed tube.
• Process for 10 to 20 seconds, until the chocolate is completely melted.
• Using a spatula, scrape down the side of the work bowl.
• Add the oil and vanilla extract; process for 5 to 10 seconds, until the mixture is creamy.
• Scrape the chocolate mixture into a large bowl and cool for about 5 minutes, until tepid.
• In a chilled 4-1/2 quart bowl of a heavy-duty electric mixer fitted with the wire whisk attachment, whip the cream until soft mounds barely start to form and the cream is still pourable.
• Do not overwhip the cream.
• Using a large rubber spatula, gently fold one-third of the whipped cream into the tepid chocolate mixture to lighten it.
• Fold in the remaining whipped cream.
• Do not overfold the mousse or the texture will be grainy.
• Cover with plastic wrap and chill for 6 to 8 hours or overnight, until firm.
• Make the cake: Grease three 10-inch round cake pans.
• Cut three 10-inch circles of waxed paer and place in the bottom of each pan.
• Grease the pan well and then flour, tapping out the excess.
• Set aside.
• Place the oven racks two shelves apart.
• Preheat the over to 350 degrees F.
• Sift together the flour, baking soda and salt.
• Set aside.
• Place the coarsely chopped chocolate and the water on top of a double boiler and turn heat to medium-high, whisking occasionally until smooth.
• Remove from the top of the double boiler and cool slightly.
• Meanwhile, in a 4-1/2 quart bowl of a heavy-duty electric mixer using the paddle attachment, cream together the butter and the sugars.
• Add the vanilla.
• Add the eggs one by one, mixing on medium speed until blended.
• Using a rubber spatula, scrape down the sides of the bowl.
• With the mixer at its lowest speed, add half of the dry ingredients and the half of the buttermilk.
• When blended, add the remaining buttermilk and the chocolate mixture.
• Mix until blended then add the remaining dry ingredients.
• Mix on medium speed just until blended and the flour lumps disappear.
• Divide evenly among the three prepared pans and smooth the tops with an offset metal spatula.
• Bake for 28 to 32 minutes, or until a toothpick comes out clean.
• Remove the pans from the oven and place on wire cooling racks.
• Cool for 15 minutes and invert.
• Peel off the waxed paper and cool completely.
• Begin to assemble the cake: Place a dab of chocolate mousse and then a layer of the cooled cake on a 10-inch cardboard cake circle or the circular insert of a tart pan.
• Using a large rubber spatula, place about one-quarter of the chilled chocolate mousse on top of the first cake layer.
• Using a metal cake spatula, spread the mousse evenly not quite to the sides of the cake.
• There should be slightly less than one-half inch of mousse on top of the cake.
• Place the second cake layer on top and repeat the mousse layer.
• Place the third cake layer on top, then spread the remaining chocolate mousse over the top and sides of the cake, coating smoothly and evenly.
• Place the cake in the freezer for a minimum of four hours.
• Make the ganache glaze: Place the coarsely chopped chocolate in a food processor fitted with the metal chopping blade.
• Process for 20 to 30 seconds, until finely ground.
• Place in a large bowl.
• In a medium pan, scald the heavy cream and pour over the chocolate.
• Using a metal whisk, gently stir until smooth and melted.
• Continue stirring until the ganache is room temperature or just slightly warmer.
• Glaze and garnish the cake: Place the Oreos in a food processor fitted with the metal chopping blade.
• Process for 20 to 30 seconds, until finely ground.
• Remove the cake from the freezer and place on a wire rack that has been set over aluminum foil or a sheet pan.
• Slowly pour the ganache over the top of the cake, smoothing with a large metal cake spatula.
• When the top has been coated, slowly pour the ganache around the sides of the cake so it drips down and coats the sides.
• Use the spatula to spread the ganache evenly over the sides of the cake.
• When completely coated with the ganache, scoop the Oreo crumbs with your hand and press them onto the sides of the cake, coating its entirety.
• Refrigerate until ready to serve.