Chilli chocolate cheesecake with white chocolate mousse

Recipe's preparation

Biscuit base

1. Place biscuits in mixing bowl and chop 2 sec/speed 6. Transfer to bowl and set aside.

2. Place butter in mixing bowl and melt 2 min/60 deg/speed 1.

3. Return biscuit crumbs to mixing bowl and mix 5 sec/speed 3. Scape down sides of bowl and repeat.

4. Line the base of a springform tin with aluminium foil and tip biscuit mixture into tin. Press down firmly with MC and chill in fridge.

Filling

1. place chocolate melts in mixing bowl and chop 3 sec/speed 5. 

2. Melt chocolate 2 min/70 deg/speed 2. Set aside to cool slightly. Wash and dry mixing bowl.

3. Place sugar and chilli (or chilli flakes) in mixing bowl and mill 30 sec/speed 9. Add cream cheese and condensed milk and mix 10 sec/speed 4.

4. Dissolve coffee powder in boiling water then add gelatine to dissolve. Pour mixture into mixing bowl along with melted chocolate and cream. Mix 20 sec/speed 5.

5. Pour onto biscuit base and refrigerate for at least 3 hours or until set.

 

White Chocolate Mousse

1. Place white chocolate in mixing bowl and chop 3 sec/sp5.

3. Melt 3 min/60 deg/sp1. Scrape down sides of bowl.

4. Add cream and cook 3 min/90 deg/sp 2. Allow to cool.

5. Dissolve gelatine in 1 tbsp boiling water, add to chocolate mixture along with egg yolks and mix 10 sec/sp 3. Transfer to a bowl and chill in fridge for 30 mins. Wash and dry mixing bowl.

6. Insert butterfly. Add egg whites to mixing bowl and whip 2 min/sp 3.5.

7. Fold egg whites through chocolate mixture and return to fridge for 3 hours. Spoon mousse into piping bag and pipe onto cheesecake.