I’ve been camping this week, which also means I’ve been out of touch this week. And, I’m ok with that. Having a break from real life, enjoying family and nature without any distractions, is one of my favourite things to do. I’m sure we’ll come back tired and smokey but hopefully also refreshed and ready to settle back into some sort of routine (yeah, probably not). ;)
This mousse has been a long time favourite of ours, ever since I created it for Smithfield many moons ago. The recipe is no longer available on their site and since I’m gone this week, and this is still one of my favourite preparations for mousse, I thought I’d share the recipe on here and make it available to you once again.
Mousse is a great dessert to make during the summer because it creates no heat in the house and is cool yet comforting to eat. And with this chocolate version it’s just made that much better with a sprinkling of fresh berries.
This mousse literally take 10 minutes to make and then all you have to do is wait for it to chill and set in the fridge. It’s so luscious, smooth and rich, and yet so easy. I’ve never had the desire to look for another mousse recipe since making this one. For me, it’s perfect.
Chocolate Cheesecake Mousse
- 1 (8 ounce) tub spreadable cream cheese, room temperature
- 3/4 cup semi-sweet chocolate chips, melted and cooled
- 1/2 cup icing sugar
- 1 teaspoon vanilla
- 1 cup cold whipping cream
Cream together cream cheese and melted chocolate chips. Add icing sugar and vanilla. Beat until well blended. Pour in cream and beat with electric mixer just until peaks form and hold their shape when beaters are lifted. Spoon into serving dishes. Cover and refrigerate for at least 2 hours before serving.