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Obesity Discussion · 07-22-07, 09:14 AM

CHOCOLATE MOUSSE MINI CHEESECAKES

Servings: 8
Prep time: 0:30:00
Bake/Cook time: 0:30:00

Calories: 354
Fat: 35 grams
Protein: 7 grams
Carbohydrates: 7 grams
Fiber: 1 grams
Net Carbs: 5 grams
2 (8-ounce) packages cream cheese, softened
3 ounces unsweetened chocolate, melted and cooled
1/2 cup granular sugar substitute
3 large eggs
3/4 cup heavy cream
3/4 teaspoon almond extract
1/2 teaspoon vanilla extract
Boiling water, for water bath
Mint sprigs, unsweetened chocolate shavings and
raspberries for garnish (optional)
1. Heat oven to 325F. Place eight 6-ounce ramekins in a
roasting pan; set aside.
2. In the large bowl of an electric mixer, beat cream
cheese on medium speed until lightened, scraping down
sides of bowl as needed. Add chocolate and beat until
combined. Add sugar substitute, beating until combined.
Add eggs, one at a time, beating well after each
addition. Add cream and almond and vanilla extracts,
beating until completely smooth. Pour mixture into
prepared custard cups. Carefully pour enough boiling
water into roasting pan to come halfway up sides of
ramekins. Bake until puffed and center is just set, about
20 minutes. Remove from oven, and cool in water bath
for 10 minutes. Transfer custard cups to a wire rack,
and cool to room temperature. Refrigerate until well
chilled, 4 hours or overnight. (This recipe can be
prepared ahead of time; wrap each custard cup tightly in
plastic, place in an airtight container and freeze up to 1
month.) Garnish with mint sprigs, chocolate shavings
and raspberries, if desired.
Baking these individual cheesecakes in a water bath gives them
a velvety, mousse-like texture. Extra cheesecakes can be frozen
and then thawed overnight in the refrigerator before serving.

07-22-07, 09:14 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,631 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Chocolate Mousse Mini Cheesecakes CHOCOLATE MOUSSE MINI CHEESECAKES Servings: 8 Prep time: 0:30:00 Bake/Cook time: 0:30:00 Calories: 354 Fat: 35 grams Protein: 7 grams Carbohydrates: 7 grams Fiber: 1 grams Net Carbs: 5 grams 2 (8-ounce) packages cream cheese, softened 3 ounces unsweetened chocolate, melted and cooled 1/2 cup granular sugar substitute 3 large eggs 3/4 cup heavy cream 3/4 teaspoon almond extract 1/2 teaspoon vanilla extract Boiling water, for water bath Mint sprigs, unsweetened chocolate shavings and raspberries for garnish (optional) 1. Heat oven to 325F. Place eight 6-ounce ramekins in a roasting pan; set aside. 2. In the large bowl of an electric mixer, beat cream cheese on medium speed until lightened, scraping down sides of bowl as needed. Add chocolate and beat until combined. Add sugar substitute, beating until combined. Add eggs, one at a time, beating well after each addition. Add cream and almond and vanilla extracts, beating until completely smooth. Pour mixture into prepared custard cups. Carefully pour enough boiling water into roasting pan to come halfway up sides of ramekins. Bake until puffed and center is just set, about 20 minutes. Remove from oven, and cool in water bath for 10 minutes. Transfer custard cups to a wire rack, and cool to room temperature. Refrigerate until well chilled, 4 hours or overnight. (This recipe can be prepared ahead of time; wrap each custard cup tightly in plastic, place in an airtight container and freeze up to 1 month.) Garnish with mint sprigs, chocolate shavings and raspberries, if desired. Baking these individual cheesecakes in a water bath gives them a velvety, mousse-like texture. Extra cheesecakes can be frozen and then thawed overnight in the refrigerator before serving. Atkins - Chocolate Mousse Mini Cheesecakes Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________