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Homemade Chocolate Cheese Mousse Cake w/ Cherry Jam photo

Chocolate Cheese Mousse Cake w/ Cherry Jam

This Chocolate Cheese Mousse Cake w/ Cherry Jam is a decadent dessert with rich chocolate and creamy cheese, topped with a tangy cherry jam!
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Prep Time 30 minutes
Total Time 5 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Base:
  • 150 g graham crackers (or European digestive biscuits)
  • 40 g melted butter
For the Mousse:
  • 200 g cream cheese
  • 200 ml whipping cream
  • 1 tsp vanilla extract
  • a pinch salt
  • 50 g sugar
  • 30 ml water
  • 4 g gelatin
  • 100 g dark chocolate
  • 70 g whipping cream
  • 2 tsp (sour) cherry syrup
  • 100 g (sour) cherry jam
  • 3-4 drops rose water
  • 50 g cocoa powder
  • 100 ml whipped cream
  • 150 g sugar
  • 4 g gelatin
  • 115 ml water
  • Edible stars for decor

Equipment

  • Springform pan
  • Mixer
  • Spatula
  • Double boiler or microwave
  • Measuring cups and spoons

Method
 

Preparation Steps:
  1. Begin by crushing the graham crackers or digestive biscuits into fine crumbs. Combine the crumbs with the melted butter and mix until it resembles wet sand. Press this mixture into the bottom of a springform pan to create an even base. Place the pan in the refrigerator while preparing the mousse.
  2. In a large bowl, beat the cream cheese until smooth. Add the 200ml of whipping cream, vanilla extract, salt, and 50g of sugar. Mix until well combined and fluffy.
  3. In a small saucepan, combine 30ml of water and 4g of gelatin. Allow it to bloom for about 5 minutes, then gently heat until dissolved. Allow it to cool slightly before adding it to the cream cheese mixture, stirring well.
  4. Using a double boiler or microwave, melt 100g of dark chocolate. Let it cool slightly before folding it into the cream cheese mixture.
  5. In a separate bowl, whip 70g of cream until soft peaks form. Gently fold the whipped cream into the chocolate cream cheese mixture.
  6. Pour the chocolate cheese mousse mixture over the chilled graham cracker base. Spread evenly and smooth out the top. Refrigerate for at least 4 hours, or until set.
  7. In a small saucepan, combine 30ml of water and 4g of gelatin, allowing it to bloom. Heat gently until dissolved. Mix cherry syrup, cherry jam, and rose water, then stir in the dissolved gelatin.
  8. Once the mousse has set, pour the cherry topping over the chocolate layer, spreading it evenly. Return the cake to the refrigerator for another hour.
  9. Before serving, whip 100ml of cream with 150g of sugar until soft peaks form. Use this whipped cream to decorate the top of your cake and sprinkle with cocoa powder. Add edible stars for a festive touch.

Notes

  • For a gluten-free version, substitute the graham crackers with gluten-free biscuits.
  • To reduce sugar, consider using a sugar substitute in both the mousse and the topping.
  • Experiment with different fruit jams for a unique flavor combination.
  • For a dairy-free option, use coconut cream and dairy-free cream cheese alternatives.