CHOCOLATE MOUSSE CHEESECAKE #1

Today is my dearest Hubby 37th years old birthday. I am planning for making a simple cake to celebrate with him and would like to give it a try in making this Chocolate Mousse Cheesecake. So I hope the cake outcome is nice and hope it taste delicious :). I have prepare the bottom biscuit layer 1 day earlier and keep it in fridge until it is set.Today gonna prepare the dark chocolate and white chocolate layer. Hope dear Hubby would love the cake that I have made for him.

Ingredient:

for Bottom Biscuit Layer

140 gm Digestive Biscuit (crushed)

70 gm Butter Melted (I use Golden Churn brand)

for White and Dark Chocolate Mousse

1 1/2 tbsp Gelatin

50 ml Water

250 gm Cream Cheese (room temperature)

50 gm Castor Sugar

250 gm UHT Whipping Cream

1/2 tsp Vanilla Essence

60 gm White Chocolate (melted in double boiler way)

80 gm Dark Chocolate (melted in double boiler way)

for Garnishing

Nibs Almond

Method:

for Bottom Biscuit Layer

• Mixed digestive biscuit with butter until well combine.
• Place the mixture in a 7" cake tin and compact press.
• Keep in fridge until the biscuit layer is set or overnight (if you prefer crunchy bottom biscuit layer, bake it at 180'c pre-heat oven for 10minutes).

for White and Dark Chocolate Mousse

• Add gelatin with water and set aside to bloom.
• Beat cream cheese and castor sugar well and add in whipping cream and vanilla essence.
• Melted gelatin over simmering water and mixed into cream cheese mixture and mix well.
• Divide the mixture into two portion.
• One portion to be mixed with melted dark chocolate and another with melted white chocolate. Mixed well and set aside.
• Pour the dark chocolate mixture into the cake tin with biscuit layer on the bottom and flat in nicely and place it in fridge until it is set (around 20minutes).
• The last, pour the the white chocolate mixture into the cake tin on top of dark chocolate  layer and flat in nicely and fridge it until it is firmly set.

for Garnishing

• Spread the nibs almond on top of the cake and let it cool in the fridge.

Remark: Credit to KakWan for sharing this recipes