» » Triple Chocolate Mousse Cheesecake Recipe

It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

Triple Chocolate Mousse Cheesecake Recipe

Triple Chocolate Mousse Cheesecake Recipe 
Triple Chocolate Mousse Cheesecake is smooth, creamy and full of chocolate goodness. From the Oreo crust to the white chocolate mousse top, it is amazing! And by the way, I received a free copy of the Cheesecake Love cookbook to try.
Beat the cream cheese and vanilla until creamy. Spoon in the melted white chocolate and beat the mixture until smooth.
Fold in the Cool Whip with a rubber spatula until everything is completely mixed together. Pipe the mousse on top of the chilled cheesecake with a piping bag and icing tip 1M. Refrigerate the cheesecake for one hour to let it set up.

Ingredients
For the Crust
  • 20 Oreo cookies
  • 4 tbsp unsalted butter, melted
For the Cheesecake
  • 16 oz cream cheese, at room temperature (two 8oz packages)
  • 2/3 cup granulated sugar
  • 2/3 cup sour cream
  • 1 1/2 tsp vanilla extract
  • 4 oz bittersweet baking chocolate, melted
  • 1/4 cup flour
  • 2 large eggsFor the Mousse
  • 8 oz cream cheese, at room temperature
  • 1 tsp vanilla extract
  • 4 oz white baking chocolate, melted
  • 8 oz Cool Whip, thawed
  • For the Topping
  • 2 tbsp heavy cream
  • 1/4 cup chocolate chips
Instructions
  1. Place a large rimmed baking sheet on the very bottom rack of the oven and fill it halfway with water. Preheat the oven to 350°F. Line a 9-inch springform pan with parchment paper.
For the Crust
  1. Place the cookies, cream filling included, in a food processor. Pulse until the cookies are crushed into crumbs.
  2. Mix together the cookie crumbs and butter. Press the crumbs evenly into the bottom of the prepared pan. Set aside.
For the Cheesecake
  1. Beat the cream cheese until creamy. Add the sugar, sour cream, and vanilla and beat until very smooth.
  2. Spoon in the melted chocolate and beat until incorporated completely. Add the flour and beat again.
  3. Add the eggs on at a time, beating well after each addition. Make sure the eggs are fully incorporated, but do not overbeat the batter
  4. Pour the cheesecake batter onto the prepared crust. Place the pan on the oven rack right above the pan of water. Bake the cheesecake for 45 minutes.
  5. Remove the pan from the oven and place it on the wire rack. Let the cheesecake cool for 5 minutes, then run a sharp knife around the edges of the cheesecake to loosen it from the springform pan.
  6. Let the cheesecake cool for 1 hour, then refrigerate it for 4 to 6 hours, or until completely chilled.
  7. Detach the springform pan ring and gently remove the cheesecake from the pan. Slide the cheesecake onto a plate.
For the Mousse
  1. Beat the cream cheese and vanilla until creamy. Spoon in the melted white chocolate and beat the mixture until smooth.
  2. Fold in the Cool Whip with a rubber spatula until everything is completely mixed together. Pipe the mousse on top of the chilled cheesecake with a piping bag and icing tip 1M. Refrigerate the cheesecake for one hour to let it set up.
For the Topping
  1. Place the cream and chocolate chips in a microwave-safe bowl and microwave for 15 to 20 seconds. Stir the chocolate until melted and creamy. Drizzle the chocolate over the top of the cheesecake.
Recipe Notes
Excerpted from Cheesecake Love: Inventive, Irresistible, and Super-Easy Cheesecake Desserts for Every Day by Jocelyn Brubaker. Copyright © 2017. Reprinted with permission from St. Martin's Press. All rights reserved.
Recipe Source:thegunnysack.com

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