I confess that since our three children came along, Valentine’s Day has consisted more of Phineas and Ferb classroom Valentine’s cards and brown paper bags filled with conversation hearts and fruit snacks than romantic outings and candlelit dinners. Just being honest. But I do believe we can infuse our busy lives and family routines with a little spark of love (and dare I say, possibly even some romance, too?). An indulgent dessert can be just the thing.
These thick and creamy individual chocolate desserts fit the bill. Plus, there’s no baking involved, no pastry either – whip some cream, beat in some cream cheese, melt some chocolate, sweeten it with some sugar, top with fresh raspberries, and refrigerate until set. An impressive, decadent dessert that’s easy, too. Just what cupid ordered.
Chocolate Cheesecake Mousse with Raspberries
A rich and creamy chocolate cheesecake mousse with the tartness and texture of raspberries for a simple and elegant dessert.
Yields: 4 servings
- 1 cup heavy whipping cream (cold)
- 8 ounces cream cheese, softened
- 3 ounces semi-sweet chocolate squares
- 1/2 teaspoon vanilla
- 1 cup powdered sugar
- 1 cup (half pint) fresh raspberries
Melt chocolate using a double-boiler (a stainless steel bowl over a saucepan of simmering water) until smooth. Remove from heat while you do the next steps.
Add the cold whipping cream to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until the cream holds a stiff peak. Add the softened cream cheese and beat on medium speed until combined and smooth. Gradually pour in the melted chocolate followed by the vanilla. Finally, add the powdered sugar until it all comes together.
Pipe using a piping bag fitted with a large tip or pour the mixture into 6-ounce ramekins or other small dessert vessels. Top with raspberries, reserving leftover raspberries for serving. Refrigerate until set, about 2 hours.
Serve chilled with additional raspberries on the side.