White Chocolate Cream Cheese Mousse Recipes

WHITE CHOCOLATE MOUSSE

Steps:

• In a bowl, beat cream until it begins to thicken. Gradually add sugar, beating until stiff peaks form; set aside. , In another bowl, beat cream cheese until fluffy. Add chocolate and beat until smooth. , Fold in whipped cream. Alternate layers of mousse and berries in parfait glasses, ending with mousse. Garnish with additional berries if desired. Serve immediately or refrigerate for up to 3 hours.

WHITE CHOCOLATE-CREAM CHEESE MOUSSE

Steps:

• 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.
• 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 3/4-inch tip, and pipe into serving glasses; refrigerate until set before serving, at least 2 hours.

WHITE CHOCOLATE MOUSSE CHEESECAKE WITH SUGARED CRANBERRIES

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, butter and 3 Tbsp. of the sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hrs.
• Meanwhile, bring 2 Tbsp. water and 1 Tbsp. of the remaining sugar to boil in saucepan, stirring constantly; cook and stir 1 min. or until sugar is completely dissolved. Pour over chocolate in medium bowl. Let stand 30 sec.; stir until chocolate is completely melted and mixture is well blended. Cool. Beat whipping cream in medium bowl with mixer on medium speed until soft peaks form. Fold whipped cream, in small batches, into chocolate mixture just until blended. Refrigerate 3 hrs.
• While chocolate mousse is chilling, cook remaining 1/4 cup water and 1/4 cup of the remaining sugar in medium saucepan over medium heat 2 to 3 min. or until sugar is dissolved, stirring constantly. Remove from heat. Stir in cranberries. Use slotted spoon to transfer cranberries to wire rack; let stand 1 hr. Roll cranberries, in small batches, in remaining 1/2 cup sugar until evenly coated with sugar; place in single layer on rimmed baking sheet. Let stand at room temperature until ready to use.
• Top cheesecake with chocolate mousse and sugared cranberries just before serving.