Someone asked me recently what my cooking style is. While I can’t claim to be as specific as “Italian cuisine” or “healthy cooking,” I think my style is best described as working with ingredients and ideas that inspire me. Take this recipe for dark chocolate cheesecake with cherry mousse.
The process started after I bought sour cherries on a whim and was having a difficult time deciding how to use them. I’d already made a cherry crumble this summer and I just haven’t been feeling very pie-y. So I decided to think outside the box (sorry, term leftover from my PR days) and came up with cherry mousse.
The original idea was to fill white chocolate cupcakes with cherry mousse but I wasn’t thrilled with how the cupcakes turned out. They had great flavor but the texture was a bit off. And they weren’t real chocolate. I guess that’s what I get for breaking my self-imposed no-white-chocolate-because-it’s-not-really-chocolate rule.
Rather than attempt the cupcakes again, I decided to switch gears and go with real chocolate. The question was should I make cupcakes again or try something different. After spending way too much time thinking about how to use the cherry mousse (we’re talking half a day of indecision here, SO not normal) I finally settled on dark chocolate cheesecake because The Flavor Bible okayed the combination of cherries, dark chocolate and cream cheese. And I do whatever The Flavor Bible says.
The result was incredible. I splurged on high-end chocolate (Scharffen Berger 70% bittersweet cocoa bar) which made for a rich and creamy cheesecake. Its smooth, light texture contrasted perfectly with the crispy chocolate wafer crust and the sweet, bright flavor of the cherry mousse balanced the richness of the cheesecake to create a perfect bite.
Dark chocolate cheesecake with cherry mousse equals optimum summer decadence. That, my friends, is my cooking style.
Here’s the recipe: