Gluten-free Decadent Chocolate Mousse Cheesecake
This rich dessert is silky smooth with a raw food base, combining naughty and nice in a heavenly union! It is simple to make and always impressive. I am now forever obliged to bring this to special occasions :) The recipie is a result of combining several other desserts I have made over the years to produce a gluten-free dessert that ticks all the boxes.
- Put dates and nuts in a food processor and process until chopped, blended and sticky. Press into a tin or dish lined with greaseproof paper (to make it easier to get it out!). Place in fridge while making filling.
- Melt chocolate gently in the microwave. Dissolve the gelatine in the cold water in a small saucepan over moderate heat, stirring continuously. Combine chocolate and gelatine mixture together and let cool slightly.
- Beat cream cheese to soften, then slowly add chocolate mixture and blend well.
- Whip cream until soft peaks form and fold through the chocolate mixture. Pour into base and chill in fridge to set (at least 3 hours). Dust with cocoa powder and serve with fresh raspberries.