You can make an 8" or 9" springform pan, or 12-14 small, individual ramekins. *** gluten-free
1/2 cup cream cheese (room temperature)….....……3 TB warm water
1 cup heavy whipping cream…………………….......1 TB sour cream
1 tsp. unflavored gelatin………………………….......2 tsp. vanilla
2 sticks unsalted butter (room temperature)
3 cups powdered sugar.....................................3 cups Cool Whip
3/4 cup DARK unsweetened cocoa powder
1/2 cup DARK chocolate syrup………………….…....1 tsp. instant coffee powder
1/2 cup dark chocolate chips
1/3 cup heavy whipping cream
CHOCOLATE decorations as desired (You can just melt chocolate chips or wafers and do whatever shapes you like on waxed paper. Let those harden and place on top.)
Spray an 8” or 9” springform pan with non-stick baking spray. (or 12-14 individual ramekins ~ you will invert them to unmold later) Then, I also cut parchment paper to fit the circular bottom of the pan, and also a long strip that’s exactly the size of the side of the pan ~ place those in the pan (you’ll need to tape the ends of the side together) and spray them too. Set aside the pan.
Put the warm water into a small bowl and sprinkle the unflavored gelatin on top. Allow it to “bloom” while you do the rest of the steps.
Whisk together dark unsweetened cocoa powder, instant coffee powder & dark chocolate syrup in a small bowl until it’s a thick, smooth paste and set aside (if you need to add another squirt or so of syrup, that’s fine). You want the consistency of smooth peanut butter.
Use an electric mixer to beat together the cream cheese, heavy whipping cream, butter, vanilla and sour cream until smooth. Use a spatula as needed to scrape down the sides of the bowl.
Now, change to the whisk attachment on your mixer. add the “bloomed” gelatin and cocoa/syrup mixture. Whisk on medium-high until it’s smooth.
Then, gradually add the powdered sugar (on low speed), until it’s smooth and well mixed in. Take the bowl off the mixer and fold in the Cool Whip by hand (using a rubber scraper). The Cool Whip gives a little extra stability to the mousse.
Carefully scrape and spread the mousse mixture into the springform pan ~ even it out on top. Let it chill in the refrigerator for about 1/2 hour or so, and then make the ganache.
Heat whipping cream in medium bowl for 1 minute in microwave. Remove and add chocolate chips. Whisk until chips are melted. Pour and spread ganache over mousse. Let chill for several hours or overnight. Release the springform cake pan siding and gently remove the cake. Add decorations. Keep chilled until ready to serve.
TIP: I make easy chocolate decorations for my Buche de Noel cakes. You can search by keyword for Buche de Noel decorations, or chocolate bark.