Hi folks, I hope you had a very good Christmas. We certainly did! I am now dreaming of eating healthy whole foods, but before that, I wanted to share a recipe I had promise would feature on my blog.
While travelling through New-Zealand a few months ago, our lovely tour guide Sue was cooking for us most nights. One evening she served her chocolate mousse cheesecake that all of us loved. I asked her if she would mind giving me the recipe and she said she would on the condition that I cook for the group on our last evening together. The deal was agreed, and I cooked tartiflette, a typical dish from Savoy. Sue gave me the recipe, and as our fellow travellers begged me to give them the recipe too, I had promised that I would put it on my blog.
However, weeks and months went along, and I still hadn’t made the cheesecake. You see, when I saw the list of ingredients, I wasn’t sure I wanted to make it or eat it again. Yes, it tasted good, but it is incredibly rich (and unhealthy), a heart attack in a plate type dish. Luke kept reminding me about it and I finally gave up. We cooked it for Boxing Day and everybody loved it. So here it is, as promised. Feel free to divide the proportions by 2 if you would like a smaller cake.
Sue’s Chocolate Mousse Cheesecake – serves 20
• 2 packs (250g each) mascarpone cheese
• 500g Toblerone
• 2 packs Oreo biscuits
• 40g butter, melted
• 300ml whipping cream
1. Crush the biscuits with a rolling pin or pestle and mortar until you obtain fairly fine crumbs. Mix with the melted butter and press at the bottom of a rectangular cake dish.
2. In a bowl placed over a pan of simmering water, melt the Toblerone along with the mascarpone. Mix well. Pour over the biscuit base and leave to cool down. Once cold, place in the fridge to set for a minimum of 3 hours.
3. Just before serving, whip the cream until it forms soft peaks and pour over the cake. Enjoy reasonably.
Cheesecake de Sue à la Mousse au Chocolat – pour 20 personnes
• 500g de mascarpone
• 500g de Toblerone
• 2 paquets de biscuits Oreo
• 40g de beurre fondu
• 300ml de crème fleurette
1. Ecraser les biscuits au rouleau à pâtisserie ou à l’aide d’un pilon. Mélanger les miettes avec le beurre fondu et presser au fond d’un moule à gâteau rectangulaire.
2. Au bain marie, faire fondre le Toblerone avec le mascarpone. Bien mélanger. Verser sur la base de biscuits et laisser refroidir. Une fois froid, mettre au réfrigérateur pendant au moins 3h.
3. Juste avant de servir, battre la crème en Chantilly et verser sur le gâteau. Déguster.