Orange Cheesecake Mousse in Chocolate Dessert Cups

GNO! Girls Night Out! But sometimes, GNI, Girls Night In can be so much more fun! Especially when one of your girlfriends has a backyard that whisks you away to paradise just like in the Calgon bubble bath commercial and everyone’s a foodie so you know you’ll probably discover a new taste treat. Pair this with conversations that make you think and laugh and you’ve got the recipe for a perfect evening! It’s relaxing and satisfying. Conversations float on peaceful breezes with the “If you could…have any job, live anywhere in the world, live in any time in history….what would you pick” woven into them. Sometimes you need to kick up your heels and get out on the town. Then there’s those times when you crave the intimate conversations which can only be had in the company of your girlfriends. So next time you plan a get together with the girls, why not plan a GNI instead?!

Last Friday we did just that! We decided to hang out at home. So, we divvy up the duties to make it easy on everyone. Chrissy, with the spectacular home and resort like backyard, would provide the perfect venue for relaxation, tasting and sipping. Always the consumate hostess, she offered to make a cheese platter for us to share. Much to my delight, Chrissy has a cheese wheel curler and she included this wonderful device for slicing cheese. You turn the crank to transform a wheel of semi-soft cheese into beautiful rosettes of cheese. This little marvel, and party talk instigator, is always a hit at any gathering.

Cheese Shaver

Heidi jumped in and offered to bring slices of fresh fruit. Apples, pears, raspberries and kiwi along with dried mandarin orange segments. Now, if you have never tried these little jewels, you’re missing out on a sweet, tart little treat with a huge burst of flavor. At this point I ask, “What should I bring?” and Heidi says, “Nuts! You can bring a variety of nuts.” Our friend Amanda bursts out laughing and says to Heidi, “Are you nuts?” “Think about who you are talking to!” We all laugh, because my friends know I never miss an opportunity to use them as guinea pigs and try out a new recipe!

Cheese and Fruit Platters

What would a girls night in be without some wine? Amanda steps up and offers the wine. I know this is going to be wine worth savoring because Amanda has become quite the wine lover and collector over the years. And she doesn’t disappoint. We start out with Muralia Babone Maremma Toscana, a Sangiovese Blend from the Tuscany region of Italy. Very nice, easy to drink wine. Next we move on to our favorite wine of the night. Conte Calevi Campania Aglianico made from the Aglianico grape from the Campania region of Italy. A full bodied, fruit forward wine that is right in my wine wheel house! The Aglianico vine originated in Greece and was brought to the south of Italy by Greek settlers. No wonder this wine spoke to Heidi with her Greek heritage!

Babone Italian Wine

 

 

 

 

 

 

 

 

 

 

 

 

With all of our bases covered, the only thing we needed was dessert. Since we were having red wine it made sense that the dessert should be something with chocolate in it. Even if we weren’t having wine, which I can’t imagine that either, chocolate would be an essential. Oh, what to make……Amanda and I are chocolate lovers but Heidi loves citrus. When posed with a question of one or the other, I always ask, why not both? My contribution for the evening was a decadent dark chocolate cup filled with an orange cheesecake mousse topped with a triple berry compote. This should satisfy everyone’s sweet tooth! 

Orange Cheesecake Mousse in Chocolate Dessert Cups 

Shave chocolate

Shave the chocolate from the bar with a serrated knife. The smaller the pieces the faster it will melt so it’s worth a little time up front to shave thinly. Cutting the chocolate on an angle makes it easier to shave into thin pieces.

Melt chocolate

Bring water to a low simmer in a small pot. Place a glass or metal bowl on top of the pot. Don’t let the bowl touch the water. Add the shaved chocolate and slowly stir with a rubber spatula until melted and smooth. Completely melted, no lumps or you will have lumpy hearts!

2 tbs chocolate

Pour about 2 tablespoons of the melted chocolate into the bottom of the silicon heart mold.

Start at 'v'

Starting at the “v”, roll the chocolate around to the point and up the other side until the chocolate has coated the bottom and the sides.

Rotate to coat sides

If you use the Wilton Silicon Heart Baking Cups, there is a line inside the mold that is the perfect height for the chocolate. Leave enough room at the top of each mold to grip the inside of the liner when it comes time to remove the mold.

Repeat with all molds

Repeat this step with each silicon heart mold.

Chill to set chocolate

Place the coated silicone heart molds in the refrigerator and chill to set, about 5-10 minutes.

Peel back edges

To remove the cups from the molds, carefully peel back each mold until the cup pops out. Start at the “v” of the heart (not the point) and peel back the mold. Make sure to roll all the sides down so they don’t snap back or the sides of the cup will crack.

Pop onto tray

Use the silicon liner to place the chocolate heart cup on the tray so your warm fingers don’t melt the chocolate. Chill in an airtight container until ready to fill. When you add the filling, it should also be chilled so it doesn’t melt the chocolate cups. Place the filled cups back in the refrigerator and keep chilled until ready to serve.

Orange Cheesecake Mousse

Zest of Cara Cara Orange

Zest the orange. Cara Cara oranges have a wonderful intense flavor, if you can find them. If not, any juicy, ripe orange will do the trick.

Cream cheese and sugar

Combine powdered sugar, orange juice, and cream cheese in a food processor  and process until smooth. Or blend in a large bowl with a handheld mixer or in the bowl of a stand mixer.

Add zest and vanilla

Add yogurt, vanilla and orange zest and process until mixture is light and fluffy.

Pipe into cups

Pipe in to chocolate cups. Chill for at least 1-2 hours for creamy filling. Filling will firm up to a more cheesecake like texture the longer it chills; 4-6 hours.

Top with berry compote. 

Triple Berry Compote 

Frozen berry jewels

In a medium saucepan, add the triple berry mixture, sugar, and lemon juice. Bring to a boil over medium heat. The berries look like the frozen jewels!

Simmer fruit

Reduce heat to low and simmer, stirring occasionally, until mixture thickens and is syrupy about 10 minutes.

Triple Berry Compote

Transfer to a small bowl and let cool slightly. Add raspberries and stir to coat berries. Chill compote in the refrigerator until ready to use.

*I use Trader Joe’s chocolate. I recommend using a good quality semi-sweet chocolate that melts well. You can also use chocolate chips and add 1 tablespoon of coconut oil.

Live Laugh Love

Life is sweetest when shared! Remember to Live every Moment, Laugh every Day and Love beyond Words!

 

Orange Cheesecake Mousse in Chocolate Dessert Cups
Serves 8
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240 calories
30 g
22 g
13 g
4 g
7 g
112 g
124 g
26 g
0 g
5 g
Nutrition Facts
Serving Size
112g
Servings
8
Amount Per Serving
Calories 240
Calories from Fat 113
% Daily Value *
Total Fat 13g
20%
Saturated Fat 7g
37%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 22mg
7%
Sodium 124mg
5%
Total Carbohydrates 30g
10%
Dietary Fiber 3g
10%
Sugars 26g
Protein 4g
Vitamin A
5%
Vitamin C
28%
Calcium
7%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Chocolate Dessert Cups
  1. 6 ounces dark or semi-sweet chocolate, chopped (I use Trader Joe’s 72% chocolate bar)
Orange Cheesecake Mousse
  1. 8 ounces Neufchatel (1/3 less fat) cream cheese, softened to room temperature
  2. 1/4 cup powdered sugar
  3. pinch salt
  4. 1 teaspoon vanilla extract
  5. 1 - 5.3 ounce container of Chobani Vanilla Greek yogurt
  6. Zest of orange
  7. 1 tablespoon fresh orange juice
Triple Berry Compote
  1. 1 cups frozen mixed berries (I used Trader Joe’s Triple Berry Mix)
  2. 1/4 cup sugar
  3. 1 tablespoon fresh lemon juice
  4. 1/2 cup fresh raspberries
Instructions
  1. Chocolate Cups: Shave the chocolate from the bar with a serrated knife. The smaller the pieces the faster it will melt so it’s worth a little time up front to shave thinly. Cutting the chocolate on an angle makes it easier to shave into thin pieces.
  2. Bring water to a low simmer in a small pot. Place a glass or metal bowl on top of the pot. Don’t let the bowl touch the water.
  3. Add the shaved chocolate and slowly stir with a rubber spatula until melted and smooth. No lumps.
  4. Pour about 2 tablespoons of the melted chocolate into the bottom of the silicon heart mold. Starting at the “v”, roll the chocolate around to the point and up the other side until the chocolate has coated the bottom and the sides. If you use the Wilton heart molds, there is a line inside the mold that is the perfect height for the chocolate. Leave enough room at the top of each mold to grip the inside of the liner when it comes time to remove the mold.
  5. Repeat this step with each silicon mold.
  6. Place the coated silicone molds in the refrigerator and chill to set, about 5-10 minutes.
  7. To remove the cups from the molds, carefully peel back each mold until the cup pops out. Start at the “v” of the heart (not the point) and peel back the mold. Make sure to roll all the sides down so they don’t snap back or the sides of the cup will crack.
  8. Use the silicon liner to place the chocolate heart cup on the tray so your warm fingers don't melt the chocolate. Chill in an airtight container until ready to fill. When you add the filling, it should also be chilled so it doesn't melt the chocolate cups. Place the filled cups back in the refrigerator and keep chilled until ready to serve.
  9. Orange Cheesecake Mousse: Combine powdered sugar, orange juice, and cream cheese in a food processor and process until smooth. Or blend in a large bowl with a handheld mixer or in the bowl of a stand mixer.
  10. Add yogurt, vanilla and orange zest and process until mixture is light and fluffy.
  11. Pipe in to chocolate cups. Chill for at least 1-2 hours for creamy filling. Filling will firm up to a more cheesecake like texture the longer it chills; 4-6 hours.
  12. Top with berry compote.
  13. Triple Berry Compote: In a medium saucepan, add the triple berry mixture, sugar, and lemon juice. Bring to a boil over medium heat. Reduce heat to low and simmer, stirring occasionally, until mixture thickens and is syrupy about 10 minutes. Transfer to a small bowl and let cool slightly. Add raspberries and stir to coat berries. Chill compote in the refrigerator until ready to use.
Notes
  1. I use Trader Joe’s chocolate. I recommend using a good quality semi-sweet chocolate that melts well. You can also use chocolate chips and add 1 tablespoon of coconut oil.
beta
calories
240
fat
13g
protein
4g
carbs
30g
more
Life of the Party Always! http://lifeofthepartyalways.com/

 

 

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