Now that raw eggs are out of fashion, I’ve been searching for a chocolate mousse recipe that doesn’t use them. This one is somewhere between chocolate mousse and chocolate cheesecake — and it’s all good.
1 C milk
8 oz semi-sweet chocolate chips
3/4 C sugar
1/2 C unsweetened cocoa powder
8 oz cream cheese, softened
1 pint whipping cream
Heat the milk, chocolate chips, sugar, and cocoa in a saucepan over medium-low heat, stirring occasionally, until the chocolate is melted.
Meanwhile, whip the cream in a large chilled bowl.
Put the cream cheese in a large bowl and pour the chocolate mixture over it. Mix this well until it’s smooth and all lumps are gone. It will be very runny. Fold in the whipped cream.
Spoon the mousse into small bowls or serving dishes and put them in the freezer. An hour before serving, remove them from the freezer and garnish with chocolate shavings.