Mocha Chocolate Cheesecake Mousse Thingies

These are from a recipe in some magazine I got a while back.

1 Cup milk
1 Tbsp instant espresso powder
10 oz semi sweet chocolate chips
2 Tbsp vanilla syrup
pinch of salt
8 oz softened cream cheese
¾ Cup sugar
3 large eggs
1 Tsp vanilla extract

1. Heat oven to 325º. Place six 1-cup ovenproof baking dishes or mugs into a 13×9” baking pan. Bring milk and espresso powder to a simmer over medium heat. Do not boil, but get it nice and hot. Whisk to blend. Remove from heat and add chocolate. Stir gently until blended, let stand 3 minutes. Stir in vanilla syrup and salt, and allow mixture to cool to room temperature.
2. Bring a kettle of water to boil. Place cream cheese and sugar in blender and cream together. Add eggs and vanilla extract and blend again until creamy. Fold this into the chocolate mixture and pour into the baking dishes. Then pour the boiling water into the 13×9 pan until it is about halfway up the sides of the little baking dishes.
3. Bake 40-60 minutes. The centers should be soft but set. Transfer baking pan to wire rack; allow it to cool and voila! I use whipped cream and fruit to top mine, hubby likes chocolate chips.


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