Description
This no-bake chocolate cheesecake mousse is rich and creamy, topped with pomegranate seeds for a festive holiday touch.
Ingredients
Units
Scale
- 2/3 cup (160 ml) heavy cream
- 3/4 cup (90 g) powdered sugar, divided
- 1 (8 oz) (225 g) block of cream cheese
- 1 tsp vanilla extract
- 3 oz (85 g) dark chocolate, chopped and melted
- Pomegranate arils for topping
Instructions
- In a mixing bowl, beat the heavy cream until it begins to thicken. Gradually add 1/4 cup of the powdered sugar and continue to whip until stiff peaks form. Cover and refrigerate.
- In another bowl, beat the cream cheese until smooth. Add the remaining 1/2 cup powdered sugar and vanilla extract, and mix until well combined.
- Gently fold the melted dark chocolate into the cream cheese mixture until fully incorporated.
- Carefully fold the whipped cream into the chocolate cream cheese mixture until smooth and no streaks remain.
- Spoon the mousse into serving dishes and chill for at least 1 hour before serving.
- Top with pomegranate arils just before serving for a festive touch.
Notes
- This mousse can be made a day in advance and stored in the refrigerator.
- For a twist, try using white chocolate instead of dark chocolate.
- Serve chilled for the best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 25
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
- Cholesterol: 60