Chocolate Mousse Cupcakes
INGREDIENTS:
---Chocolate Cookie Crust---
11 Milk chocolate sandwich
-cream cookies, crushed
3 tb Butter; melted
---Chocolate Mousse
-Filling---
19 oz Cream cheese
1 c Sour cream
3/4 c Sugar
5 Eggs
10 oz Milk chocolate chips; melted
1 1/4 ts Vanilla extract
1/2 c Whipping cream
3 oz German chocolate; grated
---Chocolate Cookie Crust---
11 Milk chocolate sandwich
-cream cookies, crushed
3 tb Butter; melted
---Chocolate Mousse
-Filling---
19 oz Cream cheese
1 c Sour cream
3/4 c Sugar
5 Eggs
10 oz Milk chocolate chips; melted
1 1/4 ts Vanilla extract
1/2 c Whipping cream
3 oz German chocolate; grated
Chocolate Cookie Crust
In a small bowl stir together crushed cookies and melted butter till well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
Chocolate Mousse Filling
In a large bowl combine cream cheese, sour cream, and sugar. Beat with an electric mixer till smooth. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla extract. Stir in whipping cream and grated chocolate. Pour the cream cheese mixture over the crust.
Bake at 350? for 15 minutes. Lower the temperature to 200? and bake for 1 hour and 25 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 2 hours. Chill, uncovered, overnight. Makes 12-18 slices.
In a small bowl stir together crushed cookies and melted butter till well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
Chocolate Mousse Filling
In a large bowl combine cream cheese, sour cream, and sugar. Beat with an electric mixer till smooth. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla extract. Stir in whipping cream and grated chocolate. Pour the cream cheese mixture over the crust.
Bake at 350? for 15 minutes. Lower the temperature to 200? and bake for 1 hour and 25 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 2 hours. Chill, uncovered, overnight. Makes 12-18 slices.