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Jam sauce:
Cheesecake mousse:
To finish:
Jam sauce:
Stir the jam, water and lemon juice together to mix.
Cheesecake mousse:
1. Beat together the cream cheese, sour cream, castor sugar and vanilla essence. Add the melted chocolate in a thin stream while beating continuously.
2. 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:
1. Use apricot jam instead of raspberry or strawberry.
2. Use white chocolate, peppermint or hazelnut flavoured chocolate instead of milk chocolate.
Struggling to convert the ingredients for this recipe? Click here to easily convert your measurements.
Struggling to convert the ingredients for this recipe? Click here to easily convert your measurements.
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