White Chocolate-Cream Cheese Mousse

Name: White Chocolate-Cream Cheese Mousse
Total time: PT0D0H0M
Ingredients: 2 oz. cream cheese, softened; 1 vanilla bean, split lengthwise, seeds scraped and reserved; 1 ⁄ 2 cup heavy cream; 1 ⁄ 4 tsp. kosher salt; 3 egg whites; 1 ⁄ 4 cup sugar; 8 oz. white chocolate, finely chopped

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.

Ingredients

2 oz. cream cheese, softened
1 vanilla bean, split lengthwise, seeds scraped and reserved
¹⁄₂ cup heavy cream
¹⁄₄ tsp. kosher salt
3 egg whites
¹⁄₄ cup sugar
8 oz. white chocolate, finely chopped

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Instructions

Step 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.

Step 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 3⁄4" tip, and pipe into serving glasses; refrigerate until set before serving, at least 2 hours.

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" tip, and pipe into serving glasses; refrigerate until set before serving, at least 2 hours.