Best Chocolate Raspberry Cheesecake Parfait

Custard base for the Cheesecake

1. Whisk ½ cup of sugar, the 4 egg yolks and vanilla extract together in a small bowl.
2. Keep on whisking until incorporated.
3. In a saucepan, over low heat, whisk together 1 cup cream with the flour.
4. Cook the cream mixture over low heat for a few minutes until hot.
5. Stir constantly and whisk vigorously to remove all of the lumps.
6. Slowly pour cream mixture into the egg yolks.
7. Whisk constantly.
8. Remove from heat and add white chocolate.
9. Cook custard over low to medium heat for 7-10 minutes until thick.
10. Whisk until completely melted.
11. Cover custard and set aside to cool to room temperature.

Crust or Base

1. Crush pretzels and graham crackers, in a food processor if possible, into small crumbs. Honestly, I pound them in a resealable bag with a kitchen hammer or mallet.
2. Combine crumbs with 1 tablespoon sugar and ⅓ cup of melted butter. Set aside.

Cheesecake Mousse

1. Once custard has cooled, prepare cheesecake mousse.
2. Whisk cream cheese in an electric mixer and beat until light and fluffy.
3. Add the 2 cups raspberries and raspberry extract, or whichever berry or fruit you are using.
4. Blend until raspberries are completely crushed.
5. Add the cooled custard and blend until well combined.
6. Scrape down sides of bowl frequently.
7. Remove mixture from mixer bowl into another bowl.
8. Wash and dry your mixer bowl.
9. Once dry, add the remaining 2 cups heavy cream and ¼ cup sugar.
10. Beat on high speed until stiff peaks form.
11. Fold 1 cup whipped cream into cream cheese mixture, then gradually begin folding in cream cheese in to the whipped cream. Fold very gently so that the whipped cream stays light and fluffy.

Assembling the dessert

1. Spoon several tablespoons of graham cracker crumbs into the bottom of the glass cups or jars.
2. Transfer mousse into a resealable bag.
3. Squeeze the mousse into the corner of the bag and cut the tip off.
4. Squeeze mousse into the cups, on top of the crust, filling about ¾ of the way up.
5. Place cups into your refrigerator for at least 1 hour to set.
6. Prepare the jello according to package instructions, replacing the cold water with ice water to cool down the jello faster.
7. Add fresh or frozen raspberries, or whichever fruit you are using, on top of the mousse, as many as you like.
8. Then carefully pour the jello on top. Fill the cups up to their edge.
9. Place in refrigerator to set completely, between 4-6 hours, if not longer. Keep refrigerated until ready to serve with some fresh mint! Enjoy!