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Lancewood Chocolate Cheesecake Mousse with Berry Sauce
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Lancewood Chocolate Cheesecake Mousse with Berry Sauce

Ingredients

Jam sauce:

125 ml raspberry jam  or strawberry jam
15 ml water  (depending on thickness of jam)
15 ml lemon juice

Cheesecake mousse:

230 g LANCEWOOD® Medium Fat Plain Cream Cheese , at room temperature
250 ml LANCEWOOD® Sour Cream
80 ml castor sugar
5 ml vanilla essence
140 g milk chocolate  or dark chocolate, melted & slightly cooled
8 shortbread  or coconut biscuits, crumbled

To finish:

chocolate balls  or flakes
fresh berries  of your choice

Method

Jam sauce:
Stir the jam, water and lemon juice together to mix. 

Cheesecake mousse:
Beat together the cream cheese, sour cream, castor sugar and vanilla essence. Add the melted chocolate in a thin stream while beating continuously.

Spoon the mixture into a zip lock bag. Snip a corner off the bag and pipe the mousse into small serving glasses alternating it with crushed biscuits.

To finish:
Top with the jam sauce and decorate with chocolate flakes or balls and berries.

HINTS & TIPS:
•    Use apricot jam instead of raspberry or strawberry.
•    Use white chocolate, peppermint or hazelnut flavoured chocolate instead of milk chocolate.

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