This dessert is perfect for the warmer days when you don’t feel like using your oven to make a dessert, its also good to make in advance since it needs to set for a thicker consistency. I make the chocolate mousse with tofu so that it is healthier, and honestly you can’t even taste the difference. In this recipe I will give you the recipe for a regular chocolate mousse, but click on the link below for the tofu chocolate mousse.
- Prep Time :20 minutes
- Yield : 6-8 servings
Over a double boiler, melt the chocolate with the butter and instant coffee, wait till the chocolate is completely melted and remove from heat. Stir in the vanilla extract.
Beat the heavy cream until stiff peaks form. Once the chocolate has cooled to room temperature, gently fold in the chocolate into the whipped cream. Pour into individual cups filing the cups half to 3/4 full. Making sure you keep enough space for the cheesecake layer. Place in the fridge for 3-4 hours.
Once the chocolate mousse has set. Put the softened cream cheese in a mixing bowl, using a hand mixer, whip it until a bit fluffy, about 1 minute. Add the sweetened condensed milk and whip until well incorporated. Pour on top of the mousse, and refrigerate for another 3-4 hours.