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Free Vegetarian Dessert and Sweets Recipes

Chocolate Cheesecake
Chocolate Mousse




Chocolate Cheesecake

Chocolate Cheesecake, Cheesecake recipe

Chocolate Cheesecake Ingredients:

Nut crust:
1 cup finely chopped almonds
2 Tbs sugar
3 Tbs melted butter

Cheesecake:
5 oz semiweet chocolate
5 oz milk chocolate
2 Tbs butter
1/3 cup amaretto
2- 8 oz pkgs cream cheese
2 large eggs
1/3 cup sugar
1 cup sour cream

Chocolate Cheesecake Method:

Preheat oven to 350 degrees. Put almonds in bottom of 9" spring form pan. Sprinkle sugar over nuts. Pour in melted butter. Use a fork to mix nuts, sugar, and butter. Press crust into bottom of pan. Bake 15-20 minutes until crust is lightly brwoned.

Lower oven to 325 degrees.

Put chocolate, butter, and Amaretto in top of double boiler. Cook over hot water until chocolate is melted and it can be stirred with a wire whisk. Cut cream cheese into 8 pieces and place in work bowl of food processor fitted with the steel blade. Proces on and off until cheese is softened. Add the eggs and process to mix. Add sugar and process 5-10 seconds. Scrape down sides of bowl. Add sour cream. Proces slightly. With motor running, pour melted chocolate mixture in the feed tube. Process 10-15 seconds. Scrape sides and bottom of work bowl. Process another 5 seconds. Pour mixture into precooked crust in spring form pan. Bake 45 minute in 325 degree oven. Turn oven off and prop door open 3-4 inches. Allow cheesecake to sit in oven for two hours. Remove and cool to room temperature before serving. (Refrigerate to store up to one week. Freezes well too).

To Serve:
Use processor to whip 1/2 C cream until stiff. Spread over top of cheesecake. Puree one package of frozen raspberries. If desired, run through food mill to remove seeds. Add 2 Tbs. Amaretto. Cut cheesecake into 16 pieces and place on individual plates. Put 1 Tbs. whipped cream on top. Pour 1-2 tablespoons raspberry sauce over each serving.

Enjoy your freshly baked Chocolate Cheesecake!





Chocolate Mousse

Chocolate Mousse, Mousse recipe

Chocolate Mousse Ingredients:

6 oz semi-sweet chocolate, chips or grated
2 1/2 tbsp water
1 1/2 tbsp instant coffee
1 tbsp coffee liqueur
4 egg whites
1/2 cup sugar

Chocolate Mousse Method:

In top of double boiler melt chocolate with water, coffee, liqueur. Add 1/4 cup sugar. Set aside to cool a little. Beat egg whites until stiff but not dry, beat in 1/4 cup sugar. Fold meringue in the chocolate and spoon mousse in individual serving dishes. Chill 1 hour or will keep refrigerated for a couple of days. Garnish with whipped cream if desired.

Enjoy your freshly baked Chocolate Mousse!

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