Chocolate Cheesecake Mousse is light and airy with a creamy chocolate taste that can only be a French dessert.

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Ah, the French have a way of making a decadent dessert that is always a show stopper, but what about cheese cake? That is such an American classic dessert served at Italian restaurants after a full meal of spaghetti, which is definitely a diabetic nightmare! 

The one thing that you will always find in France is bread, cheese, and dessert shops. These three things are staples of the nation's dining experiences. People stop by these shops after work to bring something home for the evening. The culture appreciates bread and dessert, and a Chocolate mousse is a classic.

One of the earliest known mentions of flavors of chocolate mousse, which is "mousse au chocolat" in French, appeared in the early 20th century. It is sometimes credited to French artists and chefs in Paris around that time, who were experimenting with chocolate in new ways.

Some food historians mention that the famous French artist Toulouse-Lautrec might have created an early version of chocolate mousse, which he called "mayonnaise de chocolat".  Keep in mind, he also ate paint. This was in the late 1800s or early 1900s, though it wasn’t exactly the modern mousse we eat today.

So today we are going to make an easy chocolate cheesecake mousse combo, which, with a little help from a pack of chocolate pudding, results in a smooth and silky mousse that is a quick and easy recipe. If you're like me, this is the kind of dessert that I only make once in a while, that I need a shortcut, oh, and it's a high-protein dessert for all the Keto people out there. Now, let's get started with our culinary journey into a Chocolate Mousse Cheesecake recipe!

What You Need

These simple ingredients can be found at almost all grocery stores.

Chocolate Mousse Cheesecake

Cheesecake Mixture
1 cup fresh ricotta
8 oz softened cream cheese
1 milk
½ cup heavy cream
1 teaspoon vanilla extract

Chocolate Mixture
½ pack of chocolate pudding 

Prepare the Base Mixture:

• In a large bowl of a stand mixer or handheld mixer, combine the cheesecake mixture at low speed until smooth and slightly thickened.

• Then add the chocolate pudding on high speed. If it is not thick enough, add more of the chocolate pudding  powder until stiff peaks appear and you have an airy mousse

Place in Jars:

• Using a piping bag, place mousse in the bag, then pipe into individual serving cups, into a peak.

• Sprinkle semi-sweet chocolate chips on to top and garnish with mint, rosemary, whatever you like for a special occasion. 

Chill and Serve:

• Refrigerate for at least 1 hour, or until firm and mousse-like in texture.

Optional  

• Top with shaved chocolate
• Add a little Cool Whip or whipped cream on top
• Make an Oreo crust at the bottom before piping the mousse or Oreo cookie crust sprinkled on top.
• Sprinkle crumbled graham crackers.

This is a great recipe for a quick dessert for chocolate lovers. Sometimes we think we have no time when cooking for a dinner party, but this is so easy to make and so much cheaper than buying something at the market. The whole thing took me about 15 minutes to make, and I have 6 full jars. I ate some while I was making it; I could not help myself.

More French Recipes

This is not the traditional chocolate mousse with a double boiler and making sure to separate the eggs, which is so complicated. This is the shortcut for everyday cooks who want something special to dessert. I have it on my list of favorite desserts when I need something quick to make. I hope you enjoyed our journey today with a French favorite. Until next time, my beautiful friends, as my quest for the perfect bite continues. As they say in France, Bon Appétit!