Chocolate Cheesecake Mousse

This combination of chocolate and cheese is one of the best in my opinion. There were years I didn’t like this combination of flavors but in recent years it has become one of our favorites. Gali loves cheesecakes, I love chocolate desserts and together we get a perfect combination of sweetness balanced by the sourness of the cheese.

First I created the Cheesecake Praliné Brownies, then came the Chocolate Basque Cheesecake and the Chocolate Marble Basque Cheesecake. All of them became a hit in my blog and you loved them.

This time I decided to create for Gali a light and chill dessert that could help her get through the heavy heat wave that we had in Paris. Thankfully our lovely apartment is so cozy and thanks to the lovely garden below it’s less hot inside.

Eggless Chocolate Cheesecake Mousse dessert that can be made in a few minutes. It is possible to prepare the dessert in individual cups or in one serving bowl, I prefer the latter so that everyone can decide how many bites he wants from this decadent creation.

Chocolate Cheesecake Mousse
1 medium serving bowl or 8-10 individual servings

Ingredients
270g dark chocolate 70%
70g sugar
70g whole milk
Pinch of salt
250g Ricotta cheese 
200g Mascarpone cheese
250g Greek yogurt 
30g sugar
50g dark or milk chocolate, chopped

Preparation 
1. In a small saucepan or in a double-boiler, melt together chocolate, sugar, milk and salt. Set aside to cool.
2. In a mixer bowl whip together Ricotta, Mascarpone and yogurt until combined.
3. Pour chocolate mixture into the cheese mixture while whisking. Beat until well combined.
4. Pour the mousse into individual dishes or one central dish, garnish with chopped chocolate and place in the refrigerator for about 3 hours.
5. The cheesecake mousse can be stored in the refrigerator for about 3-4 days in an airtight container.

Bon-Appétit
Sharon