Double chocolate mousse cheesecake

Hands up all chocolate lovers - this one's for you! Sweet, rich, and oh-so-decadent double chocolate mousse cheesecake. A little slice of chocolate heaven!

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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Double chocolate mousse cheesecake
  • 125 gram plain chocolate biscuits
  • 75 gram butter, melted
  • 3 teaspoon powdered gelatine
  • 1/4 cup (60ml) water
  • 500 gram cream cheese, softened
  • 1/2 cup (110g) caster (superfine) sugar
  • 2 eggs, separated
  • 1 cup (250ml) pouring cream
  • 300 gram dark (semi-sweet) chocolate
  • 100 gram white chocolate
  • 2 tablespoon pouring cream, extra


Double chocolate mousse cheesecake
  • 1
    Line a 22cm closed springform pan with plastic wrap.
  • 2
    Process biscuits until fine. Add butter; process until combined. Press mixture over base of pan. Refrigerate 30 minutes.
  • 3
    Add gelatine to the water in a small heatproof jug. Stand jug in a small saucepan of simmering water; stir until gelatine is dissolved. Cool.
  • 4
    Beat cream cheese, sugar and egg yolks in a medium bowl with an electric mixer until smooth; beat in cream. Melt half the dark chocolate; stir chocolate and gelatine mixture into cream cheese mixture.
  • 5
    Beat egg whites in a small bowl with an electric mixer until soft peaks form; fold into cream cheese mixture, pour into pan.
  • 6
    Melt white chocolate. Combine white chocolate and extra cream in a small jug; swirl mixture through cheesecake mixture. Refrigerate overnight.
  • 7
    Melt remaining dark chocolate; spread over baking paper into a 20cm square. When set, break the chocolate into small pieces.
  • 8
    Remove cheesecake from pan; press chocolate pieces around side of cheesecake.