Thursday, August 18, 2011

Mocha Cheesecake Mousse Nests

Mocha Cheesecake Mousse Nests

This is my entry for this week's Real Women of Philadelphia Dessert Cookbook Contest. This light and easy velvety chocolate cheesecake mousse has just a bit of instant coffee to give it a mocha-java flare! The eggs are a mint chip ice cream to finish it off with just a little light minty chill! I served it in a bed of fresh mint to give it the full "bird's nest" effect!
Prep time: 30 minutes / Cook time: 5 minutes / Servings: 4

  • 8 ounce(s) of Cool Whip
  • 8 ounce(s) of Philadelphia Cream Cheese, room temperature
  • 4 ounce(s) of Dark Chocolate
  • 2 tbsp. of Heavy Cream
  • 2 tsp. of instant coffee granules
  • 1 3/4 ounce(s) of Chocolate Candy Decorations
  • 1 pint(s) of Mint Chip Ice Cream
  • 3 cup(s) of Fresh Mint Leaves
  1. In a small saucepan combine chocolate, heavy cream and instant coffee. Heat on low heat and stir constantly until ingredients are melted, combined and coffee granules are dissolved, about 5 minutes. Remove from heat and place pan in the freezer for about 10 minutes to cool.
  2. In a large mixing bowl combine Cool Whip and Philadelphia Cream Cheese. Add chocolate mixture and mix with electric mixer on high speed until all ingredients are combined, about 2 minutes.
  3. Spoon 1/4 of the mousse onto 4 separate serving dishes in round shapes. Use the back of a spoon to hollow out the center of the mousse, creating a nest shape. Sprinkle with the chocolate candy decorations.
  4. Break off mint sprigs with just a bit of stem and secure them to the bottom of the nests.
  5. Using a melonballer or teaspoon, place three or four spoonfuls of ice cream into the center of the nest, making them look like eggs. Serve immediately.

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