Ingredients:
- Fresh products
3 Egg whites
3 Egg yolks
- Cooking aids and spices
5 oz Baking chocolate, semisweet
1 tbsp Flour
3/4 cup Granulated sugar
6 tbsp Powdered sugar
1 tsp Vanilla extract
- snacks
16 Oreo cookies, mini
4 Oreos
18 Oreos-crushed into, whole
- Dairy products
1/4 cup Butter, unsalted
16 oz Cream cheese
1 2/3 cups Heavy whipping cream
2 tbsp Milk
- other
¼ cup sour creme
making:
For the crust:
1- Preheat oven to 350 F degrees, line cupcake pans
with 18 liners, set aside.
2- Stir together melted butter and finely crushed
Oreo. Press 1 heaping Tablespoon of mixture into the bottom of each liner. You
should have enough for 16-18 cups. Bake for 5 minutes and allow to slightly
cool.
For the cheesecake filling:
1- In a large bowl beat the cream cheese on medium
speed until completely smooth. Add the sugar and sour cream and beat on medium
speed until combined. Add the egg whites, one at a time, beating on low speed
after each addition. DO NOT OVER
MIX IT!
2- Beat in the vanilla extract and flour. Spoon the
cheesecake batter onto the crusts to make the cups almost full. Bake for 20-25
minutes. Remove from the oven and allow to cool at room temperature, then
transfer to the refrigerator to chill completely.
For the chocolate mousse:
1- In a medium sauce pan stir together egg yolks,
powdered sugar and ⅓ cup heavy whipping cream, cook over low heat until it’s
start thickening and almost double in size WHISKING CONSTANTLY (you don’t want
to make scrambled eggs).
2- Remove from heat and stir in chopped chocolate
until it’s melted completely.Let it cool to room temperature stirring
occasionally.
3- Separately beat remaining 1⅓ cups heavy whipping
cream until stiff peaks form. Whisk one fourth of mixed cream into chocolate
custard to lighten. Fold in
remaining cream gently but thoroughly.
4- Stir in crushed Oreos.
If the mousse is too thick for piping, stir in
milk (add 1 tablespoon at the time until reach desired consistency)
5- Garnished with mini Oreos before serving.
6- Store in the fridge and bring to room
temperature before serving.
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