It’s hot outside. And about time, too. This summer has put quite a few autumns to shame. I was counting on a tan, darn you. Instead, I’m still glowing in the dark. That, and I’m writing this post to the melodious, incessant, ever so slightly strident meowing of five baby kittens whom I plucked from the rain a week ago.
You can now proceed to call me momma cat. Like, of the year.
Allow me to illustrate:
Don’t look at me that way. It was raining, it was cold, they were three weeks old and were giving me some serious puppy eyes. Or kitty eyes, as it were. And the real momma cat was not doing a very good job of it.
And it was raining.
But now it’s hot.
And they know it.
And they complain.
That is how this recipe happened. I have one free hand only, as the other one is occupied keeping tiny, mischievous little fur balls out of trouble. Also, sweltering heat, and thus no appetite for anything cake-y or muffin-y or suchlike.
So mousse it is.
One-handed Cheesecake Chocolate Mousse
Prep time: 10 minutes, plus 4 hours chilling time
You will need:
For the chocolate mousse layer:
- 5oz, or 140 gr semi-sweet chocolate
- 2 2/1 tablespoons butter
- 1/2 teaspoon instant coffee
- 1/2 cup, or 125ml, whipping cream
For the cheesecake layer:
- 200 gr cream cheese, softened
- about 1/4 cup, or 70 ml, sweetened condensed milk
Let’s start with the chocolate mousse layer. Roughly chop up the chocolate and place it in a microwave-safe bowl.
Simply dollop the butter and sprinkle the coffee on top. Microwave on high in 30 second intervals, stirring in between. Repeat as often as needed until the chocolate is completely melted and smooth.
Once the chocolate has cooled to room temperature, beat the cream until stiff peaks form.
Gently fold it into the chocolate.
Spoon into your cups or glasses of choice.
If you want to achieve the fancy-schmanzy tilted effect I attempted but failed at, due to kitty interferences, incline your glasses at the desired angle before spooning in the mousse, then find a place in the fridge where they will stay that way.
Chill for about 2 hours.
Meanwhile, prepare the cheesecake layer. Place the cream cheese in a bowl and beat until fluffy. Continue beating while you add the sweetened condensed milk; or, if holding a winding kitty in the other hand, just pour it all in at once and whip until well incorporated.
Pour on top of the chocolate mousse and chill for another 2 hours.
When in a pinch, you can also set the mousse in the freezer, although the texture will be a bit different. The mousse will have set to a firm consistency after 15 minutes, while the cheesecake layer will resist setting in a hurry and remain quite liquid, sauce-like, even. You can sell it as Chocolate Mousse with Cheesecake Sauce and call it a day. My folks bought it 😉