Simple White Chocolate Mousse made with no eggs, and can be easily piped, served as is with fruit, or added to a cake for a delicious filling!
Servings 4cups
Ingredients
1cup white chocolate melts or good quality white chocolate chips
1cup heavy cream
8ozroom temperature cream cheese
1/4cup powdered sugar
1teaspoon pure vanilla or vanilla bean paste
1/4teaspoon salt
Instructions
Place your metal mixing bowl and metal whisk attachment into the freezer for 5 minutes until chilled. Attach the bowl and whisk to your stand mixer.
Microwave your white chocolate in a small glass dish for 30 seconds and stir. Repeat, stir. Repeat one more time, then stir until smooth and silky. Let cool to a little above room temperature.
Add in the heavy cream and start the speed on low for about 1 minute. For the next minute or two, slowly increase the speed until you're at full speed and have reached stiff peaks. Add to a bowl and set aside (you're going to need your mixing bowl again for the next step).
Add the room temperature cream cheese and powdered sugar to a stand mixer bowl with a paddle attachment and whip up until it's light and fluffy. Add in the vanilla and salt and whip up again.
Add in the white chocolate little by little, and make sure it's whipping in smoothly (NOTE: if you notice it's turning into little white bits in the mixture, you need to heat it up just a little bit again before adding it in again). Whip up again until it's all combined.
Carefully and gently fold in the whipped cream mixture until a thick and luscious mousse forms. Don't overwork the mousse - let it keep as much air as possible.
Use immediately or store in the fridge up to a week for best results.