Cheesecake and chocolate mouse

Cheesecake and chocolate mouse

Shapes Cheesecake Chocolate quenelle


For 10 servings

Chocolate mouse

10 Debic Shapes Chocolate Mousse Quenelles

200 g white chocolate

100 ml sunflower oil

2 g white food colouring (powder)

0.5 g black food colouring (powder)

20 chocolate discs

20 g black fondant

20 g white fondant


5 Debic Shapes Mascarpone Bars

100 g white chocolate

25 ml sunflower oil

1 g yellow food colouring (powder)


500 g grapes

30 pecans

30 lime cress leaves


Chocolate mouse

For the spray coating, melt the white chocolate and mix with the sunflower oil and both colourings. Mix with an immersion blender and pass through a fine sieve. Pour into an electric spray gun.

Remove the chocolate mousse quenelle from the blister. Use the chocolate discs as ears for the mouse – attach them with some melted chocolate.

. Put them on a tray and place in the freezer for 10 minutes. Spray the frozen quenelles with the grey chocolate on both sides.

Put them back in the freezer for 5 minutes and repeat the spraying process.

Make the mouse’s eyes and tail from black and white fondant and attach them to the frozen quenelles. Cover with cling film and leave to thaw in the refrigerator.


Melt the white chocolate and mix it with the sunflower oil and yellow colouring. Mix with an immersion blender and pass through a fine sieve.

Remove the mascarpone bar from the blister and cut it in half diagonally. Stick a toothpick in it and pull the frozen mascarpone bar through the chocolate.

Allow to harden and make holes in the cheese using a hot nozzle.

To finish

Arrange the cheesecake and the mouse on a wooden board. Decorate with the lime cress, grapes and pecans.