A Birthday Party for Nan!

It's Nan's birthday and this year I wish I could be with her and have a party! Because we have this amazing place {our blog!} where I can take you anywhere with anyone - come with us as we celebrate another year of Nan with a {virtual} party!

WHERE:

The Queen was gracious enough to let us use Buckingham Palace

DRESS CODE:

Cocktail dresses for the ladies & dapper suits for the gentlemen

GUEST LIST:

Along with Mr. W and other family and friends of Nan's, we will have Audrey Hepburn, Princess Dianna & Jane Austen in attendance.

                                                                                        ENTERTAINMENT:

 After a few rounds of the Red Green Game {Nan would have to explain} we would be dancing the night away with

The BEATLES!!!

GIFTS:

Nan is really not a hard person to shop for. I recently found our friend at  Paramore Artworks has a new line of swag themed  "I'd rather be at Pemberley" {does that scream Nan or what?}

THE CAKE:

Chocolate Mousse Cheesecake

Source

This is a slice of the party you can actually take home with you! Nan {and I} have had this pinned for quite some time. I made it the other night & it was divine. I think it's something Nan would be happy to have as her birthday dessert.

The original recipe was quite labor intensive & kind of tricky. I simplified it. Enjoy!

Chocolate Mousse Cheesecake

Inspired and Adapted from Mangio da Sola

Preheat the oven to 325 degrees

Oreo Cookie Crust:

 about 24 Oreo Cookies

3 TBS Butter, melted

Crush the Oreos into fine crumbs, you should have roughly two cups. Stir in melted butter. Press the Oreo crumb mixture into an 9 inch spring form pan. Eat the rest of the Oreos.

Cheesecake:

4 pkgs (8oz.) Cream Cheese, softened

1 Cup Sugar

1 tsp. Vanilla

4 Eggs

Beat together cream cheese, sugar & vanilla until it is smooth. With mixer on low, beat in each egg one at a time. Pour on top of the cookie crust. Bake for 55 minutes or until the center is set {no wet jiggling when you gently shake the pan}. If there are cracks on the top - don't worry - we'll be covering those up! Let cool for an hour at room temperature and then put it in the fridge for 4 hours. {I made the cheesecake part on Day 1 and the rest on Day 2}

Chocolate Mousse......the EASY way

1 pkg Chocolate Fudge pudding

1 C. Milk

1 C. Cool Whip

Mix the pudding and milk together until blended and thickened. Fold in the cool whip until incorporated.....yeah it's that easy! Sure, it may not be the authentic fancy-shmancy French mousse, but if it makes you feel better just say 'Bon Jour!" to everyone who comes through the kitchen, it will make the pudding more "French" if you are speaking French while making it.

Spread the chocolate mousse on the cheesecake. Let set in the fridge for 30 minutes. Then release the spring form by running a butterknife around the edges before releasing the spring and slowly lift it off the cake.

Let the cake sit in the fridge while you make the ganache for the top.

The best/easiest Ganache that I know of is.......

Our Best Bites: Super Easy Chocolate Ganache

8 oz. Semi sweet or Dark Chocolate Chips (I happen to know that Milk Chocolate works too)

8 oz of Heavy Cream (I also know that whole milk will work as well)

Put the chocolate chips & cream into a microwave safe bowl. Microwave for 2 minutes and stir. Let it go in for another 1 to 2 minutes or until chocolate is fulling melted and stirred into the cream. Be sure to scrape the sides of the bowl and make sure there are no little chocolate bits.

Kate advises that the ganache thickens as it cools so if it seems a bit runny, just wait a minute and it will start to thicken.

As it cools it will be thick and fudgy, like a frosting.

BEFORE it gets thick and fudgy (it should have the consistency of a thick syrup) pour it over the top of the cheesecake letting it run over and down the sides. Let set in the fridge or serve.

Cut into your deliciously rich, decadent pie and think of Nan!

Happy Birthday Nan! You are the best-est friend a gal could EVER have!