Chocolate-Mulberry Cheesecake (no bake)

Submitted Brian Koster

• Cream 3 oz.
• Mulberry Puree 1 oz.
• Egg Yolks 3 oz.
• Sugar 4 oz.
• Milk chocolate, chopped 6 oz.
• Cream Cheese 8 oz.
• Mulberry Puree 3 oz.
• Corn Syrup 1.5 oz.
• Brandy 1/2 tsp
• Chocolate Cups 80+

Directions:

Boil cream and puree. Whisk yolks and sugar until it looks frothy and golden, then add to Cream. Slowly bring to a boil while whisking constantly until thick. Quickly pour into bowl with chocolate and mix with hand blender. Continue by adding in cream cheese a little at a time until incorporated. Pour into a pastry bag and refrigerate for at least 4 hours or until very firm. Make the sauce by boiling the puree and corn syrup with brandy, strain into a sqeeze bottle, then chill. Pipe a dab of syrup into little chocolate cups, add cheesecake.