Chocolate-Mulberry Cheesecake (no bake)

submitted by Brian Koster

Ingredients:

• 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 squeeze bottle, then chill. Pipe a dab of syrup into little Chocolate Cups, add Cheesecake.