Double chocolate mousse cheesecake

BASE: 120gr toasted and crushed oat flakes (optional 3-4 dates). 30gr ground almonds 30gr coconut oil 3 cc of pure cocoa

Mix and place in the mold

Approximately 8 servings in a 15 cm mold.

CHOCOLATE CHESEECAKE LAYER: Preheat the oven to 180°. 250gr cheese spread 2 eggs 170gr of 85% chocolate 10 ml vanilla essence 60gr Greek yogurt (Optional 30gr of erythritol or any other sweetener) Mix everything with the previously melted chocolate.

When the mixture is homogeneous, add it to the mold and bake in the oven for about 50 minutes with heat up and down.

CHOCOLATE MOUSSE: 160gr whipping cream 25gr pure cocoa powder 30 ml milk or any vegetable drink 2 sheets of gelatin (or 3 grams of powdered gelatin) (Optional 25 gr of erythritol or sweetener to taste) Hydrate the gelatine sheets in cold water (5min). Dilute in 30 ml of milk or vegetable drink. If it is powdered gelatine only dilute. Mix cream+cocoa+sweetener if necessary and when it is ready add the diluted gelatine.

Once the cheesecake is COOLED, add the mousse mixture and refrigerate for 2 hours.

CHEESECAKE - CREAM MOUSSE: 250gr mascarpone 2 eggs 10ml vanilla 200ml cream 2 sheets of gelatin (Optional: 30gr erythritol) Mix all the ingredients (the gelatine as in the previous step).

Add to what we had reserved and another couple of hours in the refrigerator.

Once cooled. Decorate to taste. I used melted chocolate, chocolate rocks with nuts and raspberries.

This is how it looks