We're joined by Kimberly Emery from SUNY Plattsburgh this morning. She's making a decadent-sounding dessert! It's a Chocolate Chip Cheesecake Mousse. Yum!
Chocolate Chip Cheesecake Mousse
Yield 30 -1/2 oz portions
1 ½ lbs. Cream cheese - room temperature
1 cups confectioner's sugar
1 Tbsp. vanilla
1 qts Heavy cream
¼ tsp. salt
6 oz. melted chocolate
1 bag mini chocolate chips
Allow cream cheese to come to room temperature.
Chop chocolate, melt over a double boiler. Do not over heat.
Whisk heavy cream confectioner's sugar, vanilla, and salt together until firm peaks. Set aside.
Cream the cream cheese with a spatula or mixer. Slowly add the melted chocolate to the room temperature cream cheese.
Once that is creamed together and smooth fold in the whipped cream and chocolate chips.
Portion into individual cups and refrigerate. Garnish with fresh berries and whipped cream
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