1. Chop the chocolate, transfer to a large heat-proof bowl, melt in the microwave (in a30 sec pulses) or over a double boiler.
2. Add the cream cheese to the melted white chocolate and beat until combined. Set aside to cool.
3. In a large bowl, beat heavy cream until stiff peaks form.
4. Gradually fold whipped cream into the white chocolate mixture.
5. Transfer the mousse to a piping bag. Pipe into serving dishes and refrigerate for at least 4 hours.
6. Before serving garnish with white chocolate shavings (optional).
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Does this recipe freeze well and is the mousse firm enough to fill and cover a cake? Thank you for your help.
ReplyI'm not sure what happened as I measured everything to a T. It tasted like cream cheese mousse instead of white chocolate mousse. I added an additional 2 oz of very good quality German white chocolate and it still tasted like cream cheese. Wouldn't make this again.
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