White Chocolate-Cream Cheese Mousse

White Chocolate-Cream Cheese Mousse
White Chocolate-Cream Cheese Mousse
In this updated take on a classic French dessert, cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it.Todd Coleman

In this updated take on a classic French dessert, cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it. This recipe first appeared in our December 2012 issue along with Ben Mims's story Beyond the Pale.

White Chocolate-Cream Cheese Mousse
In this updated take on the classic French mousse, cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it.

Ingredients

  • 2 oz. cream cheese, softened
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 12 cup heavy cream
  • 14 tsp. kosher salt
  • 3 egg whites
  • 14 cup sugar
  • 8 oz. white chocolate, finely chopped

Instructions

  1. Place cream cheese and vanilla seeds in a large bowl, and beat on medium-high speed of a hand mixer until very smooth, about 2 minutes. Add cream, and beat until smooth and fluffy, about 2 minutes more; set aside. Place salt and egg whites in another bowl, and beat on medium-high speed of a hand mixer until soft peaks form; while beating, slowly add sugar, and beat until stiff peaks form; set aside.
  2. Place white chocolate in a medium bowl over a 4-qt. saucepan of simmering water, and cook, stirring constantly, until just melted; remove from heat, and let cool for 5 minutes. Pour white chocolate into cream cheese mixture, and fold with a rubber spatula until almost combined; add beaten egg whites, and fold gently until just combined. Transfer to a piping bag fitted with a 34" tip, and pipe into serving glasses; refrigerate until set before serving, at least 2 hours.