Dark Chocolate Raspberry Mousse Cheesecake

February is the month of love. It is the month for chocolates, roses, fine dining, and romancing. It's still February, and while I missed Valentine's Day with this dessert, this still would be the perfect thing to make for your special someone. Dark chocolate, Raspberry, Mousse, and Cheesecake are four of the most delectable desserts that I am aware of, and combining all four of them into one indulgent masterpiece is enough to make time stop for a little bit. It really is that good. The chocolate mousse itself would be divine, but the addition of the raspberry and raspberry sauce brings this dessert to a whole new level of decadence. Give this recipe a try, it will be sure to be a crowd pleaser. 

Dark Chocolate Raspberry Mousse Cheesecake

Yields 1 9-inch Cheesecake

Ingredients:


Crust:

15 Oreo cookies {separated, with the filling scraped out}

1 tbsp sugar

5 tbsp butter {melted}


Raspberry Sauce:

1/2 cup fresh or frozen raspberries

2 tbsp sugar


Dark Chocolate Mousse Cake:

4 {8-ounce)} packages cream cheese

1 1/4 cup sugar

1/4 cup unsweetened cocoa powder

4 eggs

1 1/2 cups semisweet chocolate chips


Chocolate Ganache: 

3/4 cup semisweet chocolate chips

3/4 cup heavy cream

1 tbsp sugar



Directions:

Preheat the oven to 350. In a food processor blend together the cookies and the sugar. Add in the melted butter and blend again. 

Prepare your 9-inch springform pan by putting parchment paper on the bottom of it and spraying the sides. Press the crumbs into the bottom of the pan evenly.

Bake in the oven for 5 minutes; bring out and cool.



While the crust is baking, start making the raspberry sauce.


In a small sauce pan over low to medium heat, break down the berries and combine them with the sugar. Be careful not to burn them!

Once they are combined, allow them to remain at a gentle rolling boil over low heat for a minute or so.

Remove the sauce from the heat, but keep stirring so that it stays liquid. Press the sauce through a sieve to get rid of any seeds or burned parts. This will give you a nice, smooth sauce.

Brush about a quarter of the sauce into the baked Oreo crust. Set the rest aside for later.


To start making the cake beat the cream cheese until it is fluffy and aerated {about 3 minutes}. Beat in the sugar and sifted cocoa powder. Beat in the eggs one at a time, scraping the sides.

In a separate bowl, microwave the semisweet chocolate chips until smooth {at 40 second bursts}. Do not microwave any more than necessary, as it will take a long time to cool.

Once the chocolate has cooled, beat it into the cream cheese mixture. 


Pour half of the mousse filling over the crust.

Spoon the remaining raspberry sauce into the mousse batter. Use a fork to swirl it into the batter and spread it out. Pour the remaining mousse into the pan.

Bake on 350 for 1 hour and 15 minutes. 

After baking, cool the cake {still in the pan!} for 10 to 15 minutes. Run a butter knife around the parameter of the cake to help loosen it from the sides. Cover with plastic wrap and refrigerate overnight.


In the morning, make the chocolate ganache.

In a small sauce pan using a whisk, melt the semisweet chocolate chips with the cream and sugar. Do not let the ganache boil.

Set it aside to cool for 15 minutes before pouring over the cake.

Once the ganache has cooled a bit, pour it slowly over the top of the cake {while the cake is still in the pan!}. Pour and spread it until it is about a half an inch from the edges. 

Cover with plastic wrap again, and refrigerate for 30 minutes to an hour.

After chilling, run a butter knife around the cake to loosen if from the pan again. Carefully remove the sides of the pan. 

Place raspberries around the top of the cake, using the ganache to hold them in place.

Drizzle any remaining ganache over the top of the raspberries.

Chill until ready to serve.

Chocolate Hazelnut Cupcakes

Some things were just made to go together: macaroni and cheese, Tom and Jerry {also, Ben and Jerry}, chips and salsa, green eggs and ham...the list could go on and on. One of the things on the top of that list for me is chocolate and hazelnuts. Seriously, who doesn't like nutella??? These cupcakes were probably long overdue considering how in love with the flavor combination I am, but I hope that you enjoy them!

Chocolate Hazelnut Cupcakes

Yields 24+ {about 30}

Cupcakes:

1 cup butter

1/2 cup semisweet chocolate chips

1 cup unsweetened cocoa powder

1 1/4 cup all-purpose flower

1/4 cup cornstarch

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons vanilla

1 cup almond milk

Frosting:

1 cup butter

1 cup nutella

1 tsp vanilla

2-3 cups confectioner's sugar

1/4 - 1/2 cup almond milk

Directions:

Melt the butter and chocolate together in the microwave.

In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.

In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter/chocolate and beat until smooth.

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 20-25 minutes

For the frosting, beat the butter until it is smooth and fluffy {about 3 minutes}.

Beat in the nutella and vanilla. 

Beat in the confectioner's sugar a cup at a time until you reach your desired sweetness/mass ratio.

Beat in the milk 2 tablespoons at a time until you reach your desired thickness.

Pipe with a star tip and top with a truffle and chocolate drizzle.

Hot Cocoa Cupcakes

Hot cocoa is one of the things about winter that I really love and look forward to throughout the year. I have never really been a huge fan of winter otherwise; don't get me wrong, I love the winter sports and fashion and the pretty snowfall, but other than that winter has always just been the season that I want over soonest. That being said, these cupcakes are inspired by one of my only favorite things about winter. I was highly tempted to eat one while drinking hot cocoa, but my waistline told me I better not. 

Hot Cocoa Cupcakes

Yields 24+ {about 30}

Cupcakes:

1 cup butter

1/2 cup semisweet chocolate chips

1 cup - 2 tbsp unsweetened cocoa powder

2 tbsp hot cocoa powder

1 1/4 cup all-purpose flower

1/4 cup cornstarch

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons vanilla

1 cup almond milk

Frosting

1 cup butter

2-3 cups confectioner's sugar

Marshmallow {see recipe below}

Marshmallow:

1 egg white

3/4 cup corn syrup

1 cup confectioners' sugar

1 tbsp vanilla

Directions:

Melt the butter and chocolate together in the microwave.

In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.

In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter/chocolate and beat until smooth.

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 20-25 minutes

Make the marshmallow by beating the egg white on high for about 5 minutes to form stiff peaks. Beat in the corn syrup.

Beat in the confectioner's sugar a little at a time until it is completely combined. Beat in the vanilla, and continue beating for 2 to 3 minutes until the marshmallow has a fluffy texture {and when I say "fluffy" I mean like fluff, the marshmallow spread; I am hilarious}.

For the frosting, beat the butter alone for about 2 minutes, then add the confectioner's sugar a half cup at a time until the two of them are combined.

Slowly beat in the marshmallow.

Pipe the frosting with a circle tip onto the cooled cupcakes.

Top with peppermint bark and drizzled chocolate.

Chocolate Creme Brulee Cupcakes

It has been an absolutely insane amount of time since I have written a blog post, and that makes me so sad! I have been so busy baking for the holidays, and taking those stupid final exams, that finding a couple hours of sunlight to bake and take pictures is nearly impossible! Also I got a job as a retail photographer {yayy! not like anyone cares, but whatever}, but unfortunately my personal camera is broken and I cannot afford a new one so some of these pictures are out of focus :(.  Ok, so back to talking about the recipe. Chocolate and Creme Brulee are two of my most favorite things ever! The recipe for the custard I used in these cupcakes is actually the recipe that I use to make Creme Brulee in general, so I assure you it is just magical. I hope you enjoy these as much as I do!

Chocolate Creme Brulee Cupcakes

Yields 24+ {about 30}

Cupcakes

1 cup butter

1/2 cup semisweet chocolate chips

1 cup unsweetened cocoa powder

1 1/4 cup all-purpose flower

1/4 cup cornstarch

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons vanilla

1 cup almond milk

Custard:


1 tbsp vanilla 

2 cups heavy cream

1/2 + 1 tbsp granulated sugar

5 egg yolks

1/4 cup brown sugar

Directions:

Melt the butter and chocolate together in the microwave.

In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.

In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter/chocolate and beat until smooth.

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 20-25 minutes

Use a melon baller or a teaspoon paring knife to core the cupcakes. This is where the custard is going to go.

Now for the custard. In a medium heavy-bottomed saucepan, bring the vanilla, granulated sugar, and one cup of the cream to a boil. Stir almost continually to avoid a skin forming. After the mixture has boiled, set aside to cool for about 10 minutes.

After the time has gone by, pour the remaining cream into the mixture to help cool it down. Whisk while pouring.

In a medium bowl, whisk the egg yolks to break them apart. While still whisking, pour the cream mixture into the bowl. Whisk until everything is evenly combined.

For the water bath, put a kitchen towel in a roasting pan, and fill it with about an inch of hot water. Pour the custard into ramekins, put the ramekins into the water bath, and put the water bath into the oven. 

Bake on 300 for 30 minutes.

They will be done when the jiggle slightly when shaken.

Take them out of the roasting pan and put them on a rack to cool. 

Assembly:

Using a spoon, scoop some of the cooled custard into the cored cupcakes.

Pinch some of the brown sugar in your fingers and sprinkle it on top of the custard.

There is the blurry picture I warned you about! :(

Using a kitchen torch, caramelize the sugar on top of the custard.

And lastly before the sugar cools, place a raspberry (or other garnish) on top so it sets into the hardened sugar.

Mocha Pumpkin Cupcakes

Apple season has almost wrapped up, and now it's time for pumpkin! Everyone loves pumpkin coffee, and I really love chocolate, so why not have mocha pumpkin? The espresso powder added to the chocolate makes it extra rich, and the pumpkin frosting is a perfect seasonal balance to it! Enjoy!

Yields 24+ {about 30}

Cupcakes:

1 cup butter

1/2 cup semisweet chocolate chips

1 cup unsweetened cocoa powder

1 tbsp finely ground instant espresso powder

1 1/4 cup all-purpose flower

1/4 cup cornstarch

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons vanilla

1 cup almond milk

Frosting:

1/4 cup butter

1 1/2 cups cream cheese

2 tsp vanilla

1/2 cup pumpkin

1 heaping tsp cinnamon

1/2 heaping tsp cloves

3 cups confectioners' sugar

Directions:

Melt the butter and chocolate together in the microwave.

In a medium bowl, whisk together the cocoa powder, espresso powder, flour, cornstarch, baking soda, and baking powder.

In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter/chocolate and beat until smooth.

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 20-25 minutes

For the frosting, beat together the butter and cream cheese until it is smooth with no lumps of butter. Beat in the vanilla and pumpkin.

Add the sugar a cup at a time until all beaten in. Add the cinnamon and nutmeg and beat well.

Pipe with a circle tip and top with sprinkled espresso powder.

Black and White Cupcakes

This week I did a cupcake-y take on the classic idea of black and white. There are black and white movies, pictures, parties, even cookies, so I thought why not a cupcake too? The vanilla buttercream pairs perfectly with the chocolate cupcakes, and makes me want to have a black and white party! Enjoy!

Black and White Cupcakes

Yields 24+ {about 30}

Cupcakes:

1 cup butter

1/2 cup semisweet chocolate chips

1 cup unsweetened cocoa powder

1 1/4 cup all-purpose flower

1/4 cup cornstarch

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons vanilla

1 cup almond milk

Frosting:

1 1/2 cup butter

1/2 cup shortening

4 cups confectioner's sugar

2 tbsp vanilla

Directions:

Melt the butter and chocolate together in the microwave.

In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.

In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter/chocolate and beat until smooth.

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 20-25 minutes

For  the frosting, beat the butter and shortening together until they are smooth and combined {about 5 minutes}.

One cup at a time, beat in the confectioner's sugar. Make sure you scrape down the sides of the bowl after each addition so that the end result won't be lumpy.

After all of the sugar is added, beat in the vanilla extract.

Pipe the frosting with a star tip onto the cooled cupcakes.

If you want to top the cupcakes with something, try shaved white chocolate and pearl sprinkles. I liked leaving them just plain, but the toppings looked pretty too.

Chocolate-covered Strawberry Cakes

Chocolate-covered strawberries are one of those things that people tend to not remember about until they are placed in front of us...then we can't fathom how we ever forgot about them. They can be a fancy, romantic dessert, or fun for kids at parties...everyone loves chocolate-covered strawberries! These little cakes are a sweet spin-off of the classic dessert. Enjoy!

Chocolate-covered Strawberry Cakes

Yields 24+ {about 30}

Cakes:

1 cup butter

1/2 cup semisweet chocolate chips

1 cup unsweetened cocoa powder

1 1/4 cup all-purpose flower

1/4 cup cornstarch

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons vanilla

1 cup almond milk

Frosting:

2 cups butter

1/4 cup semisweet chocolate chips

1/2 cup cocoa powder

2 tbsp vanilla extract

4 cups confectioner's sugar

fresh strawberries

Directions:

Melt the butter and chocolate together in the microwave.

In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.

In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter/chocolate and beat until smooth.

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake in sprayed cupcake pans {without liners} on 350 for 20-25 minutes

The cakes will not rise a lot because they are dense {almost between a light cake and a brownie}. While you wait for them to cool, dice some strawberries, and make the frosting.

The strawberries just need to be cut into small chunks like so:

For the frosting:

In a large bowl using an electric mixer, beat together the butter until creamy and smooth. Add the cocoa powder and vanilla extract, and mix until combined.

Melt the semisweet chocolate chips in the microwave with a little bit of the butter to help melt them. Once it has cooled, pour it into the frosting and beat well.

Slowly add the confectioner's sugar 1 cup at a time; beating well after each addition, and make sure the sugar is evenly combined.


Assembly:

Cut the cakes in half horizontally, separating the top from the bottom.

Using a star tip, pipe the frosting in a circle around the outside of the bottom half of the cake. 

Fill the empty center with a little of the chopped strawberries.

Place the top half of the cake back on top, and gently press down; not too hard, you just want to make sure they will stay together.

Spritz a dollop of frosting on top and press a half of a strawberry on top.

Top with shaved and drizzled chocolate, and enjoy! Cover and refrigerate to store.