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How to make Chestnut Puree Chocolate Mousse Cheesecake? There are also 19 comments to give you an idea. Tips of the recipe, thousands of recipes and more... Türk Cheesecake, Cheesecake ingredients, Cheesecake making, chocolate mousse, chocolate mousse, cheesecake, Desserts

Chestnut Puree Chocolate Mousse Cheesecake

Portion: Personality Preparation: 20 min Cooking: 20 min
It's not pleasant!Well!Beautiful!I liked it!Wonderful! Wonderful!
( 10 oy 4,80/5)
10 4.8 5 1

After a long hiatus yesterday, I attended an event with the invitation of dear Devletşah. Ülker İçim's event at MSA was quite crowded and enjoyable. It was a joy to see the bloggers I love after such a long time. All 3 recipes we prepared were delicious. I especially had a lot of fun making the ravioli :)

landscape

My favorite recipe at the event was cheese-chocolate mousse with chestnut puree served with ginger-cherry sauce. Since its name is too long, I'm out of business by saying Cheesecake with Chocolate Mousse :)

As in many delicate recipes, I found it more accurate to give the measurements in grams instead of converting them to spoon or cup sizes. Thus, your margin of error will be minimized.

Love….

Ingredients for Chestnut Puree Chocolate Mousse Cheesecake Recipe

  • 100 gr Fresh Cheese
  • 200 g dark chocolate
  • 1 egg yolks
  • 3 egg white
  • 70 gr granulated sugar

For the base:

  • Half a pack of oatmeal biscuits
  • 100 g chestnut puree
  • 30 g butter

For the sauce:

  • 200 gr sour cherry
  • 80 gr granulated sugar
  • 20 g fresh ginger
  • ground cinnamon

How to Make Chestnut Puree Chocolate Mousse Cheesecake Recipe?

  1. For the base, pass the chestnut puree, butter and biscuits through the rondo and form a dough. Press the dough into a 20 cm circle mold with your hand.
  2. Bake the base you prepared in a preheated oven at 180 degrees for 10 minutes and leave to cool.
  3. Mix the egg yolk and granulated sugar in a bain-marie until the granulated sugar dissolves. Add the dark chocolate and continue mixing until the chocolate melts.
  4. When the chocolate melts, take it out of the bain-marie, add the cheese, mix it and let it cool.
  5. Whisk egg whites until frothy. (Egg whites should swell enough that they don't flow when you turn the container upside down)
  6. Add the egg whites to the chocolate mixture you have prepared, stirring from the bottom up in 2 times.
  7. Spread the mixture you prepared on the base of the mold and put it in the freezer together with the mold.
  8. Keep the cheesecake you prepared in the freezer for 20 minutes.
  9. Place all sauce ingredients in a small saucepan and bring to a boil, stirring, until thickened. Pass the thickened sauce through the rondo.
  10. Remove the cheesecake you prepared from the mold. Serve with the sauce you prepared on it.

 

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