Molten Chocolate Cake

Ok, so you know how the cake in the picture above looks delicious? Well that's because it is!!! Oh my goodness, it is so good! It is warm and chocolate-y and gooey and overall just fantastic! AND it's super easy!

To make a dozen of these wonderful cakes you will need:

• 3/4 cup of BUTTER 
• 12 oz. CHOCOLATE CHIPS
• 1/2 cup HEAVY CREAM
• 5 EGGS
• 3/4 cup SUGAR
• 2/3 cup FLOUR

Add 3/4 cup butter, the chocolate chips, and the heavy cream to a microwave safe bowl. Microwave the contents 30 second at a time, stirring in between, until the ingredients are melted together and smooth.

Allow the mixture to cool slightly so it is no longer hot to the touch. While the mixture is cooling, prepare the cupcake pan. Either coat the cups with some extra melted butter and then sprinkle in the cocoa powder OR just put some nonstick cooking spray in the cups!

After the chocolate mixture has cooled and is just warm, mix in the eggs, sugar, and flour. 

Once all of the ingredients are well mixed, fill up the cups in the cupcake pan. They won't rise very much so you can fill them almost all the way to the top. Then refrigerate for a minimum of one hour (and up to a few days). 

When you are ready to bake, preheat the oven to 450 degrees F. If you are using a regular sized cupcake pan (12 cupcakes/pan) bake them for 8-10 minutes. If you are using a large cupcake pan (6 cupcakes/pan) bake them for 13-15 minutes.

When the cakes are done they should be set around the sides and most of the top, but be a little runny at the center. (The ones in the picture below are slightly over cooked.) Let them cool for about 5 minutes after taking them out of the oven before removing them from the pan.

Once they have cooled, turn them out onto a cookie sheet or clean surface and get ready to enjoy! I served mine with ice cream and a little bit of chocolate syrup, but whipped cream, caramel sauce, hot fudge, or any number of other things could also make a delicious topping. I highly recommend the ice cream though!

Look how gooey and yummy it is! They even reheat well! Just microwave for about 30 seconds!



**** I made these cakes again and refrigerated the batter for a few days before baking and they baked up a little differently (but were still delicious!) so here are some more pictures below...

You can see in the picture below that the cake has set around the edges but are still a little runny at the center. This is what you want!!

Here is what it looked like when I cut into it! Warm and gooey and yummy!

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Molten Chocolate Cake

Ingredients:

• 3/4 cup of BUTTER 
• 12 oz. CHOCOLATE CHIPS
• 1/2 cup HEAVY CREAM
• 5 EGGS
• 3/4 cup SUGAR
• 2/3 cup FLOUR

Directions:

1. Add 3/4 cup butter, the chocolate chips, and the heavy cream to a microwave safe bowl. Microwave the contents 30 second at a time, stirring in between, until the ingredients are melted together and smooth.
2. Allow the mixture to cool slightly so it is no longer hot to the touch. While the mixture is cooling, prepare the cupcake pan. Either coat the cups with some extra melted butter and then sprinkle in the cocoa powder OR just put some nonstick cooking spray in the cups!
3. After the chocolate mixture has cooled and is just warm, mix in the eggs, sugar, and flour. 
4. Once all of the ingredients are well mixed, fill up the cups in the cupcake pan. They won't rise very much so you can fill them almost all the way to the top. Then refrigerate for a minimum of one hour (and up to a few days). 
5. When you are ready to bake, preheat the oven to 450 degrees F. If you are using a regular sized cupcake pan (12 cupcakes/pan) bake them for 8-10 minutes. If you are using a large cupcake pan (6 cupcakes/pan) bake them for 13-15 minutes. When the cakes are done they should be set around the sides and most of the top, but be a little runny at the center. (The ones in the picture below are slightly over cooked.) 
6. Let them cool for about 5 minutes after taking them out of the oven before removing them from the pan.
7. Once they have cooled, turn them out onto a cookie sheet or clean surface and get ready to enjoy! I served mine with ice cream and a little bit of chocolate syrup, but whipped cream, caramel sauce, hot fudge, or any number of other things could also make a delicious topping. I highly recommend the ice cream though! 
8. They even reheat well! Just microwave for about 30 seconds!

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I found this delicious treat on this website:
http://jennysteffens.blogspot.com/2013/04/chocolate-molten-cakes-in-cupcake-pan.html

Ants in Trees (Chicken Version)

Ok, so I really like the flavor of the Ants in Trees dish I made a few weeks ago, so I decided to play around with the recipe. I used chicken instead of pork, and chow mein rice noodles instead of cellophane bean noodles. And it turned out delicious! 

To make it you will need:

• 4 & 1/2 oz. RICE NOODLES (CHOW MEIN NOODLES)
• 2 oz. SOY SAUCE
• 1 Tbs RICE WINE VINEGAR
• 1 Tbs SAMBAL CHILI GARLIC PASTE
• 1 tsp CORNSTARCH
• 1 large CHICKEN BREAST, cut into thin strips
• 1 Tbs CANOLA OIL
• 4 GREEN ONIONS, chopped
• 1/2 cup CHICKEN BROTH
• 1/2 cup WATER

Start by soaking the noodles in hot water for 20 minutes in order to soften them.

While the noodles are soaking, whisk together the soy sauce, rice wine, and chili garlic paste. Then whisk in the cornstarch. Once all of the ingredients are well combined mix the chicken into the sauce and allow it to sit for about 30 minutes to absorb the flavors.

After the noodles have soaked for 20 minutes, strain the water out and let them sit in the colander for about 10 minutes. 

Heat the oil in a skillet until it is hot and then add the chicken and marinade. Stir it continuously so it doesn't burn or stick to the bottom of the pan.

If you have them, add 2/3 of the green onions into the pan and continue cooking until the chicken is cooked through. Then turn the heat down to medium-high and add the chicken stock and water. Cook for about 3 minutes more.

Next, start adding handfuls of the noodles into the skillet. Toss the noodles in the sauce before adding the next handful. Continue tossing the noddles and chicken in the sauce until a thick sauce forms. Top with the remaining green onions and serve!

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Ants in Trees (Chicken Version)

Ingredients:

• 4 & 1/2 oz. RICE NOODLES (CHOW MEIN NOODLES)
• 2 oz. SOY SAUCE
• 1 Tbs RICE WINE VINEGAR
• 1 Tbs SAMBAL CHILI GARLIC PASTE
• 1 tsp CORNSTARCH
• 1 large CHICKEN BREAST, cut into thin strips
• 1 Tbs CANOLA OIL
• 4 GREEN ONIONS, chopped
• 1/2 cup CHICKEN BROTH
• 1/2 cup WATER

Directions:

1. Soaking the noodles in hot water for 20 minutes in order to soften them.
2. While the noodles are soaking, whisk together the soy sauce, rice wine, and chili garlic paste. Then whisk in the cornstarch. Once all of the ingredients are well combined mix the chicken into the sauce and allow it to sit for about 30 minutes to absorb the flavors.
3. After the noodles have soaked for 20 minutes, strain the water out and let them sit in the colander for about 10 minutes. 
4. Heat the oil in a skillet until it is hot and then add the chicken and marinade. Stir it continuously so it doesn't burn or stick to the bottom of the pan.
5. Add 2/3 of the green onions into the pan and continue cooking until the chicken is cooked through. 
6. Turn the heat down to medium-high and add the chicken stock and water. Cook for about 3 minutes more.
7. Start adding handfuls of the noodles into the skillet. Toss the noodles in the sauce before adding the next handful. Continue tossing the noddles and chicken in the sauce until a thick sauce forms. 
8. Top with the remaining green onions and serve!

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Pork Tenderloin Marinade with Pan Sauce

For dinner tonight we made this pork tenderloin with a pan sauce and it turned out REALLY delicious!
To make the marinade for the pork tenderloin you will need:

• 1/2 cup OLIVE OIL
• 1/3 cup SOY SAUCE
• 1/4 cup RED WINE VINEGAR
• Juice of 1 LEMON
• 1-2 Tbs WORCESTERSHIRE SAUCE
• 1 Tbs DRIED PARSLEY
• 2 tsp YELLOW MUSTARD
• PEPPER, to taste
• 4 cloves of GARLIC
• 1 lb. PORK TENDERLOIN

To make the pan sauce you will need:

• 3 Tbs of the PORK MARINADE
• 2 tsp BUTTER
• 1/2 cup CHICKEN BROTH

In a large baggie combine all of the above ingredients. Mix the ingredients well and then allow the pork to sit in the marinade for at least 3-4 hours.



After the pork has marinaded, preheat the oven to 350 degrees F. While the oven is preheating, sear all sides of the pork tenderloin in a skillet over medium-high heat.

Then bake the pork along with the marinade in a baking pan for 30-40 minutes. When the pork is cooked through, let the pork rest for 5 minutes before cutting into it.

While the pork is resting prepare the pan sauce. To make the sauce combine 3 tablespoons of the marinade, the pan scrapings from the pork, the butter, and the chicken broth in a small pan over medium heat. Heat for a 2-3 minutes. Once the sauce is mixed together and hot it's ready!

Slice the tenderloin, and pour the sauce over the top! Boom, you're done!

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Pork Tenderloin Marinade with Pan Sauce

Ingredients:

• 1/2 cup OLIVE OIL
• 1/3 cup SOY SAUCE
• 1/4 cup RED WINE VINEGAR
• Juice of 1 LEMON
• 1-2 Tbs WORCESTERSHIRE SAUCE
• 1 Tbs DRIED PARSLEY
• 2 tsp YELLOW MUSTARD
• PEPPER, to taste
• 4 cloves of GARLIC
• 1 lb. PORK TENDERLOIN

To make the pan sauce you will need:

• 3 Tbs of the PORK MARINADE
• 2 tsp BUTTER
• 1/2 cup CHICKEN BROTH

Directions:

1. In a large baggie combine all of the above ingredients. Mix the ingredients well and then allow the pork to sit in the marinade for at least 3-4 hours.
2. After the pork has marinaded, preheat the oven to 350 degrees F. While the oven is preheating, sear all sides of the pork tenderloin in a skillet over medium-high heat.
3. Bake the pork along with the marinade in a baking pan for 30-40 minutes. When the pork is cooked through, let the pork rest for 5 minutes before cutting into it.
4. While the pork is resting prepare the pan sauce. To make the sauce combine 3 tablespoons of the marinade, the pan scrapings from the pork, the butter, and the chicken broth in a small pan over medium heat. Heat for a 2-3 minutes. Once the sauce is mixed together and hot it's ready! 
5. Slice the tenderloin, and pour the sauce over the top! Boom, you're done!

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I found this delicious recipe on this website:
http://chefmommy-brandao.blogspot.ca/2012/03/pork-tenderloin-with-pan-sauce.html

Baked Garlic Chicken Legs

Last Sunday for dinner my husband and I made some baked chicken legs, mashed potatoes, and steamed broccoli, yum! We bought a package of 12 chicken legs. We cooked half up for dinner and froze the other half for later!

• 3 CHICKEN LEGS per person
• SALT
• PEPPER
• GARLIC POWDER or FRESH GARLIC
• OLIVE OIL

Preheat the oven to 400 degrees F. Then cut off the skins of the chicken legs with some kitchen shears.

Once all of the skins have been cut off, sprinkle the legs with salt, pepper, garlic, and olive oil. Make sure all of the legs are well coated so that they will be nice and flavorful!

Then lay them out on a cooking sheet and bake for 20-25 minutes or until the chicken is cooked through.

Raw:

Cooked:

Once the chicken is cooked, eat up!

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Baked Garlic Chicken Legs

Ingredients:

• 3 CHICKEN LEGS per person
• SALT
• PEPPER
• GARLIC POWDER or FRESH GARLIC
• OLIVE OIL

Directions:

1. Preheat the oven to 400 degrees F. 
2. Cut off the skins of the chicken legs with some kitchen shears.
3. Sprinkle the legs with salt, pepper, garlic, and olive oil. Make sure all of the legs are well coated so that they will be nice and flavorful!
4. Lay the legs out on a cooking sheet and bake for 20-25 minutes or until the chicken is cooked through.
5. Once the chicken is cooked, eat up!

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Pulled Pork Sandwich

My husband and I were craving some BBQ so we decided to make some pulled pork sandwiches! I took a pork tenderloin, rubbed some spices on it, baked it, chopped it up, mixed in some of my favorite BBQ sauce, and then threw it on a bun! Easy!

Things you will need:

• 1 lb. PORK TENDERLOIN, we got about 4 servings out of 1 lb. of pork
• BBQ SAUCE, I used Famous Dave's Rich & Sassy, but you can just pick your favorite!
• 4 HAMBURGER BUNS

For the dry rub I used:

• 1 tsp PAPRIKA
• 1 tsp BROWN SUGAR
• 1/2 tsp SALT
• 1/2 tsp GARLIC POWDER

Start off by preheating your oven to 350 degrees F. Mix up the spices for the dry rub and then (you guessed it!) rub it on the pork! Place some aluminum foil in the bottom of a pan, spray with nonstick cooking spray and then put the pork in the pan. Bake the pork for about 45 minutes.

Once the pork is cooked through, you can either chop it into small pieces with a knife, or use two forks to pull it apart. For some extra flavor you can mix in the juices from the pan the pork baked in! It should look something like this...

Then add your BBQ sauce! Add as much or as little as you want! You may want to warm the sauce before mixing it in so your pork doesn't get cold.

Lastly, scoop the pork out of the bowl and stuff as much as you can in between two buns! Enjoy!

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Pulled Pork Sandwich

Ingredients:

• 1 lb. PORK TENDERLOIN, we got about 4 servings out of 1 lb. of pork
• BBQ SAUCE, I used Famous Dave's Rich & Sassy, but you can just pick your favorite!
• 4 HAMBURGER BUNS

For the dry rub I used:

• 1 tsp PAPRIKA
• 1 tsp BROWN SUGAR
• 1/2 tsp SALT
• 1/2 tsp GARLIC POWDER

Directions:

1. Preheat your oven to 350 degrees F. 
2. Mix up the spices for the dry rub and then rub it on the pork! 
3. Place some aluminum foil in the bottom of a pan, spray with nonstick cooking spray and then put the pork in the pan. Bake the pork for about 45 minutes.
4. Once the pork is cooked through, you can either chop it into small pieces with a knife, or use two forks to pull it apart. For some extra flavor you can mix in the juices from the pan the pork baked in! 
5. Add your BBQ sauce! Add as much or as little as you want! You may want to warm the sauce before mixing it in so the pork doesn't get cold.
6. Scoop the pork out of the bowl and stuff as much as you can in between two buns! Enjoy!

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Chocolate Mousse Cheesecake

I found this recipe for chocolate mousse cheesecake on Pinterest and it is heavenly! It has a mouthwatering Oreo cookie crust, with a creamy cheesecake, and is topped with an espresso mousse and a smooth chocolate ganashe! I think I might leave out the mousse layer next time and just have the chocolate ganashe. It was delicious, I just don't think the cheesecake needed it.

Disclaimer: This cheesecake takes a long time to prepare and is easiest if prepared over two days. It is totally worth it though!

To make the OREO COOKIE CRUST you will need:

• 30 OREO COOKIES (one package)
• 4 Tbs UNSALTED BUTTER, melted
• 1-2 tsp ESPRESSO POWDER, optional

To make the CHEESECAKE you will need:

• 2 (8 oz.) boxes CREAM CHEESE, at room temperature
• 2/3 cup SUGAR
• 1/4 tsp SALT
• 1 tsp VANILLA EXTRACT
• 2 EGGS, at room temperature
• 2/3 cup HEAVY CREAM

To make the FRENCH CHOCOLATE MOUSSE you will need:

• 6 oz. SEMISWEET BAKING CHOCOLATE, (1 cup chocolate chips)
• 3 Tbs UNSALTED BUTTER
• 2 tsp ESPRESSO POWDER, optional
• 3 EGGS, separated
• 1/2 tsp CREAM OF TARTAR
• 1/4 cup + 2 Tbs SUGAR
• 1/2 cup HEAVY CREAM, cold
• 1/2 tsp VANILLA EXTRACT

To make the CHOCOLATE GANACHE you will need:

• 1/2 cup HEAVY CREAM
• 4.5 oz. BITTERSWEET CHOCOLATE
• 1 & 1/2 tsp VANILLA EXTRACT

The first thing you need to do is make the crust. To do this you either need a large baggie and a rolling pin, or a food processor. Using your equipment of choice, crush up about 30 Oreo cookies until they are Oreo crumbs. Then mix in the 4 tablespoons of butter and espresso powder. Once the butter and espresso powder are well incorporated, use a glass or measuring cup to press the mixture into a 9 inch spring-form pan. Wrap a double layer of aluminum foil around the bottom of the pan and then put it in the freezer while you make the cheesecake!

 Preheat the oven to 325 degrees F. Also start to boil several cups of water. In a stand mixer, beat the cream cheese on medium speed for about 4 minutes. Add in 2/3 cup of sugar, 1/4 tsp of salt, and 1 tsp vanilla. Mix for another 4 minutes. Beat in the 2 eggs one at a time, letting each mix in for a minute before adding the next. Lastly, turn the mixer speed down to low and add 2/3 cup heavy cream.

Put the cream cheese mixture into the pan with the crust. It should fill the pan about halfway. Then put the pan into a large roasting pan (or 10 x 10 inch baking dish if that is all you have) and add the boiling water into the roasting pan in order to create a water bath for cheesecake. Fill the roasting pan until the water goes about halfway up the outside of the spring-form pan.

Bake the cheesecake for 1 hour & 15 minutes to 1 hour & 30 minutes. The cheesecake may rise slightly over the top of the pan and will be slightly brown on top. After baking, turn the oven off and prop the oven door open, but leave the cheesecake in the oven for an extra hour to 'luxuriate' in the water bath.

After an hour the cheesecake will have fallen back down to about halfway up the side of the pan. Remove the spring-form pan from the water bath an remove the aluminum foil. Allow the cake to sit out until it reaches room temperature. Then cover and refrigerate overnight, or for a minimum of 4 hours.

To make the mousse start by melting 6 oz. semisweet baking chocolates and 3 tablespoons of butter in a heat proof bowl over a pot of simmering water. Whisk in the espresso powder in order to intensify the flavor of the chocolate a bit.

Remove the bowl from the heat and allow the chocolate to cool slightly. Then whisk in the 3 egg yolks one by one. (Keep the egg whites in a separate bowl or put them into your stand mixer!!) 

Whisk the egg whites until they are foamy. Then add 1/2 tsp cream of tartar and continue beating. Slowly mix in 1/4 cup sugar and continue mixing until stiff peaks form.

Gently fold the egg white mixture into the (room temperature) chocolate mixture to lighten it.

Then, use your electric mixer to whip 1/2 cup of heavy cream. When it starts to thicken up add 2 tablespoons of sugar and 1/2 tsp vanilla. Continue whipping until the cream forms soft peaks. 

Then, gently fold the whipped cream into the chocolate and egg white mixture. Be careful not to overwork the mousse, but still make sure that everything is well incorporated.

Spread a layer of mousse over the top of the chilled cheesecake. You will have extra mousse so don't worry about trying to put all of it on top. Cover the cheesecake and put it in the freezer for 30 minutes. (Don't leave the cheesecake in the freezer for more than 30 minutes. If you are going to chill it for longer, put it in the refrigerator.)

While the cheesecake and mousse are chilling you can start preparing the ganache! Heat 1/2 cup heavy cream in a small saucepan until it is just about to boil and then turn off the heat. Mix in 4.5 ounces of bittersweet chocolate until smooth. Then mix in 1 & 1/2 teaspoon of vanilla. Let the ganache cool for at least 15 minutes before smoothing it over the top of the mousse on the cheesecake.

Once the ganashe has cooled (and the cheesecake chilled for at least 30 minutes) spread the ganashe over the top of the mousse. You may have a little extra ganashe as well. Chill the cheesecake for at least another 15 minutes to allow the ganashe to set up (I'm sorry! I know you're so close now!!) Then you can release the cheesecake from the spring-form pan!! Finally! You're done!

Here are some pictures of my cheesecake!

It looks (& tastes!) so good!!

Is your mouth watering yet??

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Chocolate Mousse Cheesecake

Ingredients:

To make the OREO COOKIE CRUST you will need:

• 30 OREO COOKIES
• 4 Tbs UNSALTED BUTTER, melted
• 1-2 tsp ESPRESSO POWDER, optional

To make the CHEESECAKE you will need:

• 2 (8 oz.) boxes CREAM CHEESE, at room temperature
• 2/3 cup SUGAR
• 1/4 tsp SALT
• 1 tsp VANILLA EXTRACT
• 2 EGGS, at room temperature
• 2/3 cup HEAVY CREAM

To make the FRENCH CHOCOLATE MOUSSE you will need:

• 6 oz. SEMISWEET BAKING CHOCOLATE, (1 cup chocolate chips)
• 3 Tbs UNSALTED BUTTER
• 2 tsp ESPRESSO POWDER, optional
• 3 EGGS, separated
• 1/2 tsp CREAM OF TARTAR
• 1/4 cup + 2 Tbs SUGAR
• 1/2 cup HEAVY CREAM, cold
• 1/2 tsp VANILLA EXTRACT

To make the CHOCOLATE GANACHE you will need:

• 1/2 cup HEAVY CREAM
• 4.5 oz. BITTERSWEET CHOCOLATE
• 1 & 1/2 tsp VANILLA EXTRACT

Directions:

OREO COOKIE CRUST:

1. The first thing you need to do is make the crust. To do this you either need a large baggie and a rolling pin, or a food processor. Using your equipment of choice, crush up about 30 Oreo cookies until they are Oreo crumbs. 
2. Mix in the butter and espresso powder. 
3. Use a glass or measuring cup to press the mixture into a 9 inch spring-form pan. 
4. Wrap a double layer of aluminum foil around the bottom of the pan and then put it in the freezer while you make the cheesecake!

CHEESECAKE:

1.  Preheat the oven to 325 degrees F. Also start to boil several cups of water. 
2. In a stand mixer, beat the cream cheese on medium speed for about 4 minutes. Add in 2/3 cup of sugar, 1/4 tsp of salt, and 1 tsp vanilla. Mix for another 4 minutes. Beat in the 2 eggs one at a time, letting each mix in for a minute before adding the next. Lastly, turn the mixer speed down to low and add 2/3 cup heavy cream.
3. Put the cream cheese mixture into the pan with the crust. It should fill the pan about halfway. 
4. Put the pan into a large roasting pan (or 10 x 10 inch baking dish if that is all you have) and add the boiling water into the roasting pan in order to create a water bath for cheesecake. Fill the roasting pan until the water goes about halfway up the outside of the spring-form pan.
5. Bake the cheesecake for 1 hour & 15 minutes to 1 hour & 30 minutes. The cheesecake may rise slightly over the top of the pan and will be slightly brown on top. After baking, turn the oven off and prop the oven door open, but leave the cheesecake in the oven for an extra hour to 'luxuriate' in the water bath.
6. After an hour the cheesecake will have fallen back down to about halfway up the side of the pan.
7. Remove the spring-form pan from the water bath an remove the aluminum foil. Allow the cake to sit out until it reaches room temperature. Then cover and refrigerate overnight, or for a minimum of 4 hours.

FRENCH CHOCOLATE MOUSSE:

1. Start by melting 6 oz. semisweet baking chocolates and 3 tablespoons of butter in a heat proof bowl over a pot of simmering water. 
2. Whisk in the espresso powder in order to intensify the flavor of the chocolate a bit.
3. Remove the bowl from the heat and allow the chocolate to cool slightly. Then whisk in the 3 egg yolks one by one. (Keep the egg whites in a separate bowl or put them into your stand mixer!!) 
4. Whisk the egg whites until they are foamy. Then add 1/2 tsp cream of tartar and continue beating. Slowly mix in 1/4 cup sugar and continue mixing until stiff peaks form.
5. Gently fold the egg white mixture into the (room temperature) chocolate mixture to lighten it.
6. Then, use your electric mixer to whip 1/2 cup of heavy cream. When it starts to thicken up add 2 tablespoons of sugar and 1/2 tsp vanilla. Continue whipping until the cream forms soft peaks. 
7. Gently fold the whipped cream into the chocolate and egg white mixture. Be careful not to overwork the mousse, but still make sure that everything is well incorporated.
8. Spread a layer of mousse over the top of the chilled cheesecake. You will have extra mousse so don't worry about trying to put all of it on top. 
9. Cover the cheesecake and put it in the freezer for 30 minutes. (Don't leave the cheesecake in the freezer for more than 30 minutes. If you are going to chill it for longer, put it in the refrigerator.)

CHOCOLATE GANACHE:

1. While the cheesecake and mousse are chilling you can start preparing the ganache! Heat 1/2 cup heavy cream in a small saucepan until it is just about to boil and then turn off the heat. 
2. Mix in 4.5 ounces of bittersweet chocolate until smooth. Then mix in 1 & 1/2 teaspoon of vanilla. 
3. Let the ganache cool for at least 15 minutes before smoothing it over the top of the mousse on the cheesecake.
4. Once the ganashe has cooled (and the cheesecake chilled for at least 30 minutes) spread the ganashe over the top of the mousse. You may have a little extra ganashe as well. 
5. Chill the cheesecake for at least another 15 minutes to allow the ganashe to set up. 
6. Release the cheesecake from the spring-form pan!! Finally! You're done!

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I found this wonderful recipe on this website: http://www.mangiodasola.com/2010/02/chocolate-mousse-cheesecake.html