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[Obesity Discussion]

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

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