Monday, July 25, 2016

Chocolate Cheesecake Mousse

We are in the warm days of summer here in the Fraser Valley!  Do you have company coming? Enjoy a  deliciously rich chilled, naturally gluten free dessert that can be made a day ahead to enjoy on a warm summer evening.

  •  1 envelope unflavoured gelatin
  • 2/3 cup water
  • 16 ounces / 1 500 ml tub light spreadable cream cheese
  • 1 cup chocolate chips
  • 1 teaspoon instant coffee powder  (optional)
  • 1 14 ounce / 300 ml can sweetened condensed milk
  • 1 cup whipping cream, whipped to soft peaks
  • 1 cup whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 envelope whipped cream stabilizer (if you are garnishing more than an hour ahead of time)
  1. Sprinkle gelatin over the water in a small saucepan.  Let stand one minute to soften before warming to dissolve over low heat.   Set aside.
  2. Melt chocolate over low heat or in microwave. Add coffee powder and cool to room temperature.
  3. Beat together cream cheese,  chocolate and sweetened condensed milk until smooth.
  4. Stir in gelatin and then whipped cream.  Stir until smooth.
  5. Pour into 6 individual glasses.  Chill 3 hours or until firm.
  6. Beat together whipping cream with sugar, vanilla, and stabilizer.
  7. Fill a pastry bag fitted with a star tip and swirl whipped cream over mousse to garnish.
  8. Chill until serving. 


  1. Sounds good, like that it is gluten free. What size sweetened condensed milk

    1. I am not aware that sweetened condensed milk comes in varied sizes. About 14 ounces or 300 ml is good. If it is a bit bigger or smaller that is fine.

  2. Sounds perfect, will do great for my new green glass cups.. Thank you Happy Monday with love Janice

  3. This sounds delicious! I need to try that.