Chocolate Cheesecake Mousse Cups with Berry Compote

Servings: 8 servings

Author: Barbara Schieving

Prep Time
1 hour

Total Time
1 hour

Miscellaneous Desserts

chocolate dessert recipe food Feature

Instructions

1 Place chocolate in microwave safe bowl. Microwave at 50% power for 1 minute.
Stir thoroughly. Continue to microwave and stir at 15 second intervals until
smooth and completed melted.
2 Put 2 tablespoons chocolate in the bottom of a heart shaped silicone cupcake
mold. Slowly rotate the mold at an angle so the chocolate evenly coats the sides
of the mold.
3 Chill until set, about 25 minutes. Carefully loosen the edges and then slowly
peel the baking cup away from chocolate cups. (If you’re using a heart shape,
start peeling at the v instead of the point.)
4 In a large bowl with a handheld mixer or in the bowl of a stand mixer, beat the
cream cheese, sugar, and salt until smooth and creamy, about 2 minutes. Beat in
vanilla bean paste. Slowly add the cream and beat until the mixture is light and
fluffy, about 2 minutes.
5 Pipe in to chocolate cups. Chill for at least 30 minutes. Serve with mixed
berries
6 In a medium saucepan, mix together the frozen strawberries, sugar, and lemon
juice. Over medium heat, bring to a boil.
7 Reduce heat to low and simmer, stirring occasionally, until mixture thickens and
is syrupy about 10 minutes. Transfer to a small bowl and let cool slightly.
8 Add fresh berries and stir to coat berries. Serve at room temperature or
refrigerate until ready to use