chocolate cheesecake mousse (no egg)

this recipe makes 3 servings?

if out of powdered sugar, could substitute with granulated sugar:
7/4 cup of powdered sugar = 1 cup of granulated sugar
in this recipe,
* 3 tbsp + 1 tsp + 1/4 tsp = 10.25 tsp sugar in the whipped cream mixture (a bit less than the exact conversion of 10.28 tsp)
* 3.5 tsp sugar for the cream cheese mixture (a bit more than the exact conversion of 3.43 tsp)

用料  

chocolate cheesecake mousse (no egg)的做法  

1. --- whipped cream -----
   In an electric mixer whip together the heavy cream, unsweetened cocoa powder and sugar until stiff peaks form.
   
   Then transfer to a bowl and set aside.

2. --- cream cheese -----
   beat  the cream cheese until soft, slowly add the powdered sugar, in stages, mixing in-between additions.  
   
   Once combined, add the vanilla and beat to combine.

3. --- combine ----
   fold in the cream cheese  mixture into to the chocolate whipped cream mixture, combining the two well.

4. --- pipe -----
   Transfer to a pastry bag, fitted with a Wilton 2D tip, and pipe mousse into your serving glasses. Refrigerate until chilled.

5. ---- store ----
   it is best if it is fridged less than 3-4 hours before a skin forms
   
   overnight would change the texture a bit

6. ----- serve -----
   could put chocolate wafer cookie crumbs on top
   
   for gluten-free option, serve w/ chocolate covered espresso beans on top instead of the cookie crumbs

小贴士

1. using whipped cream cheese is more decadent than the regular cream cheese
2. the original one makes 6 servings
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2 cups (475 ml) heavy cream or whipping cream
½ cup (50 g) unsweetened cocoa powder
¾ cup (75 g) powdered sugar

8 oz (230g) whipped cream cheese or regular brick cream cheese will work too
¼ cup (25 g) powdered sugar
1 tsp (5 ml) vanilla
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