Mint Cheesecake & Chocolate Mousse Christmas Tree

OK so let me start by saying I love the holiday season. It's the opportunity to do the things I'd never normally have time for, like attempting this only there was a couple of issues in having this for Christmas Day.  

1) I do not own, nor could I find, a buche pan 

2) Using a loaf pan was not good enough in my mind (yes my mind is a little crazy sometimes)

3) Christmas Day was just going to be Rory and I... This seemed a little excessive for us

Solution:

1) Forget the buche pan

2) Buy a Christmas Tree tin, that shouldn't pose any unnecessary challenges!

3) We're off later this afternoon to a communal "pot luck" Christmas lunch on Boxing Day with a whole bunch of guinea pigs (erm, I mean friends) so no more excuses...

Mint Cheesecake & Chocolate Mousse Christmas Tree
Serves: 20 (or more depending on how big you slice)
Prep/Cook Time: 1 1/2 hrs plus time in between to cool (at least 8 hrs). I actually made my layers on different days so this is all a bit hard to judge.

Mint Cheesecake Layer
500g white chocolate chips
440g cream cheese
400ml condensed milk
2/3 cup water
28g unflavoured powdered gelatin
1 cup heavy cream
Peppermint extract (to your liking)
Green food colouring (to your liking)

1. In a large glass dish, melt the white chocolate in the microwave at 30 second intervals, stirring between each. 
2. When the chocolate has melted and is smooth, add in the cream cheese and beat with an electric mixer. 

3. Add in the condensed milk and beat until smooth.
4. Combine the water and gelatin in a small microwaveable dish and let stand for 1 minute before heating until liquified (5-10 seconds) in the microwave. Then add to the other ingredients, stirring gently.
5. Pour in the cream and mint and mix with a handheld mixer on low speed until just incorporated. While mixing add in the colouring.

6. Line the bottom of your tin with paper and pour the mixture into the tin. (Ignore the plastic in the photos, that was a failed idea before I switched to paper...) 
7. Put the tin in the freezer while making the next layer or overnight.

Chocolate Mousse Layer
2 tsp powdered gelatin
2 tbsp cold water
4 egg yolks
1/2 cup sugar
1/2 cup hot milk (microwave for 30sec)
45o g chocolate (chopped)
1 1/2 cups whipping cream

1. Pour the water into a small saucepan and sprinkle over the powdered gelatin. Allow to stand for 1 minute. Then whisk in the eggs and sugar before stirring in the hot milk.

2. Cook over a medium heat, stirring constantly. Mixture should thicken enough after 5 minutes to coat the back of a spoon.

3. Stir in the chopped chocolate and blend gently with a whisk until it has all melted and there are no streaks. 

4. Allow the mixture to cool (approx 20mins) stirring occassionally.
5. Whip the cream until stiff peaks form then gently fold the cream into the chocolate mixture.

6. Pour the mixture over the cheesecake layer and smooth out the top.
7. Cover and freeze for at least 3 hours (again I left mine overnight).

Glaze/topping
250g dark chocolate (chopped)
1 cup cream

1. Remove tin from freezer and allow to sit for 15mins, wrap a warm towel around the tin and use a knife to separate the sides from the tin. Turn over onto your serving surface and gently manipulate the sides of the tin to release the cake from the pan.

2. Place the cream in a saucepan and heat until hot but not boiling. 
3. Stir in the chopped chocolate and then allow to stand for a minute before gently stirring the chocolate through the cream. Allow to cool, stirring occasionally.

4. Using a ladle slowly pour the chocolate over the top of the cake allowing it to drip over the sides.
5. Use a fork to dribble more chocolate on the top once partially set to create pattern and texture.

6. Store in the freezer until just before serving.

That's exactly where the cake is right now... Sitting in the freezer, waiting. With any luck I won't poison anyone and if it doesn't taste right people can at least say that it looked pretty!