So when a group of friends was dropping by for a visit this past weekend, I freed my cheesecake from it's frozen prison, let it thaw, then topped it with a shortcut version of chocolate mousse, some fresh sweet pitted cherries and a drizzle of chocolate ganache. It was amazing and my guests just raved about it.
I think this version will make it to the top of my dessert pot-luck list because it is so delicious and is utterly drool inducing to look at. Raspberries instead of cherries would also be excellent, I'm sure. I'll definitely be making two of those White Chocolate Cheesecakes next time just to keep one in the freezer when I need a dessert at short notice too; now that I know how well that works. The recipe for the shortcut chocolate mousse topping follows. Find the original recipe for the White Chocolate Cheesecake here:
Shortcut Chocolate Mousse
Heat to scalding but not boiling:
1/2 cup whipping cream
In a small glass bowl, pour the hot cream over
8 ounces dark chocolate chips
Set aside for 5 minutes, then stir until smooth. All ow to cool to lukewarm if the mixture is very hot. You can reserve a little of this ganache to crizzle over the cheesecake at the end if you like. ( A few seconds in the microwave should melt it enough to drizzle if it solidifies.)
Whip to firm peaks
1 1/2 cups whipping cream
1 tsp vanilla extract
1/2 cup icing sugar (NOT regular granulated sugar)
Using a rubber spatula, gently fold the chocolate into the whipped cream. Chill for a couple of hours or until firm before piping it on top of the White Chocolate Cheesecake. Top with
1 pint fresh pitted cherries
Drizzle with chocolate ganache or chocolate curls.