I am teaching a cheese making class the day after tomorrow. There are several tasty cheeses we can get through in three hours but a cream cheese with rennet is not one of them. The 14 hour wait time before dripping for several hours more is the issue. The solution was to make up a batch to take along for tasting while we work on other things, Buttermilk Farmers Cheese and a Chevre from goat’s milk.
The point of all that information was that I have A LOT of cream cheese dripping in the kitchen right now, which is where the idea for this little treat came from. It is not part of the class but taking it along helps me share the bounty, not have sweets in the fridge I don’t need to be eating and will hopefully give participants a smile.
Technically neither a pie or cake, we will just go with “a sweet”.
Milk for love. Dark chocolate for love. Need I say more? If your intention in preparing this recipe is not love then it’s probably time to choose a different recipe.
You will need:
1 1/3 cups crushed chocolate biscuits
1/3 cup butter, melted and cooled
200 grams dark chocolate, roughly chopped (Callebaut odds and end were in my class supplies box)
1 cup whipping cream, at room temperature
1 small package cream cheese, at room temperature
⅔ cup icing sugar
1 Tbsp. cocoa powder, the best you can find
3 Tbsp. liqueur (I used Raspberry Cordial but brandy or Triple Sec work as well), optional
As you gather the ingredients together for this dish, focus on breathing in and out through your heart. Hold in your mind the reason you are making the time and using your resources to create this dish. Let go of the nigglies that come with any relationship and focus on the good. Take a moment to be still and present. Begin.
Grease a 8 or 9 inch (22cm in Canada) spring-form cake tin. Cut a circle of parchment paper to fit the bottom of the tin and strips for around the sides.
Combine the chocolate cookies crumbs with the melted butter and stir to combine.
Transfer the base to the tin and press into an even layer. The crumbs need to be pressed firmly and these have a tendency to attach themselves to the bottom of glasses etc.
Your best best is probably your own damp hands.
To make the filling, beat the cream cheese with the sugar until fully incorporated. In Canada that would be a 250gr package and in the States an 8 oz. one. I measured out 250 grams from what had finished dripping.
Add your liqueur of choice, if using and the cocoa. Blend well. I used a hand mixer on low before adding the melted chocolate and mixed again until everything was one colour.
The calculator says 1.25 cups melted chocolate equals 210 grams. Anywhere in the ball park will work, remembering that chocolate will add to the solidness of the finished cake.
Tip 1: If melting over water do not let the bowl touch the water or the chocolate remain unstirred. It is possible to overcook chocolate and the final product will be grainy, not smooth when enjoyed. That can also happen if the chocolate is melted in a microwave. Use short bursts and stir in between.
Tip 2: For effective blending the closer the temperatures of the whipping cream and cream cheese the better.
Whip the whipping cream into soft peaks.
Transfer the whipped cream to the bowl with the chocolate mixture.
Gently fold the ingredients until just combined. Do not over mix.
Turn the mousse mixture into the prepared tin, over the base section and smooth the top or create swirls before placing in the refrigerator to firm up. Plan for several hours if you are serving the same day.
Release the spring form and remove the side strips before transferring the cake to a plate.
Garnish with grated chocolate, chocolate curls or a dusting of cocoa and some additional whipped cream as you see fit.
Cleaning the knife between cuts will keep the pieces looking clean.
With Valentine’s Day coming up, try topping with a chocolate heart. Really any time you would like to say, “I love you”.
Chocolate Cheesemous(s)e Cake from My Kitchen Wand
