Double Chocolate Mousse Cheesecake

Double Chocolate Mousse Cheesecake

Made with:

HERSHEY'S Cocoa, Natural (Item# 63505)
Chopped HERSHEY'S Milk Chocolate Bars (Item# B400-100)

YIELD
3 (8-inch) cheesecakes

Ingredients

CHOCOLATE CRUMB CRUST
4-1/2 cups (1 lb. 2 oz.) vanilla wafer crumbs
1 cup + 2 Tbsp. (4-1/2 oz.) powdered sugar
1 cup + 2 Tbsp. (4-1/2 oz.) HERSHEY'S Cocoa, Natural (Item# 63505)
1 cup + 2 Tbsp. (9 oz.) butter or margarine, melted
CHEESECAKE FILLING
7-1/2 cups (2 lbs. 10 oz.) Chopped HERSHEY'S Milk Chocolate Bars (Item# B400-100)
2 lbs. 4 oz. cream cheese, softened
1-1/2 cups (12 oz.) sugar
6 Tbsp. (1-1/2 oz.) HERSHEY'S Cocoa, Natural (Item# 63505)
1/4 tsp. salt
6 whole (10-1/2 oz.) eggs
1 Tbsp. (1/2 oz.) vanilla extract
HERSHEY BAR MOUSSE
3-3/4 cups (1 lb. 5 oz.) Chopped HERSHEY'S Milk Chocolate Bars (Item# B400-100)
6 whole (10-1/2 oz.) eggs, slightly beaten
1 Tbsp. unflavored gelatin
3 Tbsp. (1-1/2 oz.) cold water
6 Tbsp. (3 oz.) boiling water
3 cups (24 oz.) chilled whipping cream
-- Additional Chopped HERSHEY'S Milk Chocolate Bars (Item# B400-100) for garnish

Directions

    1. Heat convection oven to 300°F (standard oven: 350°F).
    2. Prepare CHOCOLATE CRUMB CRUST: Combine vanilla wafer crumbs, powdered sugar, HERSHEY'S Cocoa and melted butter in large bowl. Press about 2-2/3 cups (12 oz.) crumb mixture onto bottom and 1/2 to 1-inch up side of each of three 8-inch springform pans. Set aside.
    3. Prepare CHEESECAKE FILLING: Place Chopped HERSHEY'S Milk Chocolate Bars in large microwave safe bowl. Microwave at MEDIUM (50%) 2 minutes; stir. If necessary, microwave in 15 second increments, stirring after each heating, until chocolate is melted and smooth; set aside. Mix cream cheese until fluffy in large bowl of mixer fitted with paddle attachment. Stir together sugar, HERSHEY'S Cocoa and salt in large bowl; blend into cream cheese mixture. Add eggs and vanilla; mix until well blended. Add melted chocolate; mix just until blended. Pour approximately 4 cups (2 lbs.) batter into each prepared crust.
    4. Bake 35 to 45 minutes* or until center is almost set.** Remove from oven to wire rack. With knife, loosen cake from side of pans. Cool completely.
    5. Prepare HERSHEY'S BAR MOUSSE: Place Chopped HERSHEY'S Milk Chocolate Bars in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave in 10 seconds increments, stirring after each heating, until chocolate is melted and smooth. Stir in beaten eggs. Microwave at MEDIUM (50%) 1-1/2 to 2 minutes or until mixture is very hot, but not boiling. Cool to lukewarm.
    6. Sprinkle gelatin over cold water in small bowl. Let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
    7. Beat whipping cream in large bowl until stiff. Add chocolate mixture and gelatin mixture, beating until well blended. Pour about 3-1/2 cups (19 oz.) over cooled cheesecakes. Refrigerate 4 to 6 hours. Remove side of pans. Garnish with additional Chopped HERSHEY'S Milk Chocolate Bars. Makes 8 servings per cheesecake.
    *If using convection oven, rotate pan one-half turn (180°) after 15 minutes of baking.

    **Cheesecakes are less likely to crack if baked in a waterbath.
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