Commercial Double Chocolate Mousse Cheesecake
Picture this: HERSHEY'S Cocoa crumb crust, heaped with chocolate cheesecake filling, topped with HERSHEY'S Milk Chocolate mousse. Makes three 8-inch cakes.
Keywords
- Everyday
- Evergreen
- HERSHEY'S
- Cheesecakes
- Milk Chocolate
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.hersheyfoodservice.com.
Cooking tools:
- Oven
- Springform pan
- Mixing bowl
- Spoon
- Measuring cup
- Microwave
- Stand mixer
- Chef's knife
- Cooling rack
- Whisk
- Refrigerator
- Baking pan
- Kitchen scale
- Spatula
- Aluminum foil
- Cutting board
Ingredients
- <u>CHOCOLATE CRUMB CRUST</u>
- 1 lb. 4 oz. vanilla wafer crumbs
- 4-1⁄2 oz. powdered sugar
- 4 oz. HERSHEY'S Cocoa, Natural (Item# 63505)
- 9 oz. salted butter, melted
- <u>CHEESECAKE FILLING</u>
- 2 lbs. 9 oz. Chopped HERSHEY'S Milk Chocolate Bars (Item# B400-100)
- 2 lbs. 4 oz. cream cheese, softened
- 12 oz. sugar
- 1-1⁄2 oz. HERSHEY'S Cocoa, Natural (Item# 63505)
- 1⁄4 tsp. salt
- 10-1⁄2 oz. (6 large) eggs
- 1⁄2 oz. vanilla extract
- <u>HERSHEY BAR MOUSSE</u>
- 1 lb. 5 oz. Chopped HERSHEY'S Milk Chocolate Bars (Item# B400-100)
- 10-1⁄2 oz. (6 large) eggs, slightly beaten
- 1 Tbsp. unflavored gelatin
- 1-1⁄2 fl. oz. cold water
- 3 fl. oz. boiling water
- 24 fl. oz. chilled heavy cream
- -- Additional Chopped HERSHEY'S Milk Chocolate Bars (Item# B400-100) for garnish
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