Moonlit Chocolate Mousse with Raspberry Cheese Cake Truffles

Allergens

Eggs, Nuts (walnuts)

Ingredients

• 1. Dark Chocolate (85% cocoa)
• 6 oz 2. Heavy Whipping Cream
• 1 cup 3. Raspberries
• ½ cup, fresh or frozen 4. Cream Cheese
• 4 oz 5. Erythritol or Stevia
• ¼ cup, granulated 6. Unsalted Butter
• 1 tbsp 7. Vanilla Extract
• 1 tsp 8. Almond Flour
• ½ cup 9. Walnuts
• ½ cup, chopped 10. Egg
• 2 large

Instructions

1. Begin by melting the chocolate and butter in a double boiler over low heat. Once fully melted, remove from heat and set aside to cool. Meanwhile, beat the cream cheese with sweetener until smooth. Gradually add the heavy whipping cream while continuing to mix until fully incorporated. Add vanilla extract. In another bowl, combine almond flour and chopped walnuts. Whisk two eggs in a separate bowl. Pour about half of the melted chocolate into the cream cheese mixture, stirring continuously until combined. Slowly pour in whisked eggs while continuing to mix. Carefully fold in the remaining chocolate to create a marbled effect. Divide half of this mixture into serving glasses and smooth the surface with a spatula. Blend the raspberries in a food processor to create a puree, then fold it into the other half of the creamy chocolate mixture. Spoon this onto the already set chocolate layer in each glass and level the top. Chill for 3 hours or overnight before serving.

Chef’s Insight

The key to this recipe is layering flavors and textures, so don't be afraid to experiment with your own additions or substitutions!

Notes

Remember to let the chocolate cool before combining it with other ingredients to avoid melting the cream cheese mixture.