French White Chocolate-Cream Cheese Mousse
Equipment
- Hand mixer
- medium bowl
- 4-quart saucepan
- Rubber spatula
- Piping bag with ¾” tip
Ingredients
- 2 oz. cream cheese softened
- 1 vanilla bean split lengthwise, seeds scraped and reserved
- ¼ cup heavy cream
- ¼ tsp. kosher salt
- 3 egg whites
- ½ cup sugar
- 8 oz. white chocolate finely chopped
Instructions
Prepare Cream Cheese Mixture:
- In a large mixing bowl, place the cream cheese and vanilla seeds.
- Beat on medium-high speed with a hand mixer until very smooth, about 2 minutes.
- Add the heavy cream and beat until smooth and fluffy, about 2 minutes more.
- Set aside.
Beat Egg Whites:
- In another bowl, place the salt and egg whites.
- Beat on medium-high speed with a hand mixer until soft peaks form.
- While beating, slowly add the sugar and continue to beat until stiff peaks form.
- Set aside.
Melt White Chocolate:
- Place the finely chopped white chocolate in a medium bowl.
- Set the bowl over a 4-quart saucepan of simmering water.
- Cook, stirring constantly, until the chocolate is just melted.
- Remove from heat and let cool for 5 minutes.
Combine Mixtures:
- Pour the melted white chocolate into the cream cheese mixture.
- Fold with a rubber spatula until almost combined.
- Add the beaten egg whites and fold gently until just combined.
Pipe and Set:
- Transfer the mousse to a piping bag fitted with a ¾” tip.
- Pipe the mousse into serving glasses.
- Refrigerate until set, at least 2 hours, before serving.
Notes / Tips / Wine Advice:
Wine Pairing:
Pair this white chocolate-cream cheese mousse with a sweet dessert wine such as a Moscato d’Asti or a late harvest Riesling.Nutritional Information
Calories: 310 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 20 g | Fiber: 1 g | Sugar: 28 g | Salt: 130 mg
