I love this time of year and the holiday season is not complete without indulging in a few sweets! This month’s recipes include a quick confection of salted caramel fudge and a divine chocolate mousse cheesecake. Both desserts are easy to prepare and add a wow factor for your festive entertaining.
All of us at Culinary Capers want to thank you for your business this past year and wish you Happy Holidays and a prosperous New Year!
Chocolate Mousse Cheesecake
1 2/3 cups chocolate cookie crumbs
1/3 cup unsalted butter, melted
Preheat oven to 350̊ F. Combine and press into a 10-inch spring form pan. Bake for approximately 10 minutes. Cool completely.
1-8oz pkg cream cheese, room temperature
¼ cup granulated sugar
1 tsp vanilla extract
1 cup whipping cream
Whip cream to medium peaks. Set aside in fridge until ready to use.
Place cream cheese in a mixing bowl and whip until very soft. Add sugar, vanilla and combine. Fold in whipped cream.
Pour into prepared pan with cooled crust and spread evenly. Refrigerate until mousse layer is ready.
Chocolate Mousse Layer
6 oz milk chocolate
6 oz bittersweet chocolate
1 Tbsp + 1 tsp unsalted butter
5 large egg yolks
1 Tbsp granulated sugar
1 Tbsp brandy
1 ¼ cups whipping cream
Whip cream. Set aside until ready to use.
Place both chocolates and butter in a heat proof bowl, place over water bath and melt together. Set aside to cool slightly.
In another bowl, place egg yolks and sugar. Combine and place over water bath. Whisk until sugar is melted. Add brandy and continue whisking until mixture is warm. Whip mixture until pale and thick.
Fold egg mixture into melted chocolate. Combine completely. Fold in whipped cream.
Spread mousse on top of cheesecake layer. Smooth out top until very even. Refrigerate.
Pastry Chef Tip: This part of the cake can be done ahead and frozen until ready for use. Remove from freezer the day before service. Thaw in fridge and finish with Ganache layer.
12 oz semi-sweet chocolate
1½ cups whipping cream
Place chocolate in a heat proof bowl. Place cream in a saucepan and bring to a boil over medium-high heat. Pour cream over the chocolate and whisk until chocolate is melted.
Pour over the mousse layer and spread until even.
Place in fridge for a minimum 1 hour or overnight.
Decorate with your choice of garnish – chocolate curls or shavings, praline or crumbled toffee.
Salted Caramel Fudge
14 oz dulce de leche
24 oz white chocolate
8 oz semi-sweet chocolate
Maldon sea salt flakes
Prepare an 8 x 8 baking dish by lining it with parchment paper and then lightly spray with non-cook spray.
Place white chocolate in a heat proof bowl and melt very slowly and carefully over a water bath. White chocolate can burn very fast so continuously stir and watch your chocolate. Once the chocolate is melted remove the bowl from the water bath and stir in the dulce de leche (the mixture will be very thick).
Pour into your prepared pan and smooth out in an even layer. Place in the fridge until cooled and set (minimum of one hour).
Melt the semi-sweet chocolate in a heat proof bowl over a water bath. Pour over set caramel layer and spread evenly over the entire surface. Sprinkle with the Maldon sea salt flakes (to taste).
Cool completely at room temperature for 3 to 4 hours. Cut into desired size. As this is a very rich candy we suggest to cut it into 1 inch squares.
Fudge can be stored in a sealed container for up to 1 week.
Note: Dulce de leche can be purchased at most supermarkets or specialty food stores.
Using good quality chocolate such as Callebaut is ideal.
Recipes: Pastry Chef Kim Collishaw
Photos: Executive Chef Margaret Chisholm