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Jam sauce:
Cheesecake mousse:
To finish:
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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