white chocolate mousse
It’s hard to go wrong with a chocolate mousse. It’s delicious, it can be made simple or extravagant. But the best thing about mousse is that it is incredibly easy to make.
I came across recipe about 14 years ago. But then I wasn’t a terribly proficient cook. I struggled to melt cheese successfully. But this was something that I could make well and easily. You whip up the cream, you whip up the cream cheese, you melt the white chocolate, you mix them all together. Easy as that.
When you hear ‘white chocolate’, you generally think of something very sweet, maybe even sickly sweet, but because of the inclusion of cream cheese, it is not too sweet at all. And when paired with some berries, either fresh or in coulis form, this just sings. You can also use this recipe as a filling for cannolis or muffins/cupcakes, a frosting, or however way you like.
Makes 2 serves
Ingredients
- 100g white chocolate melts
- 100g cream cheese, at room temperature
- 200g heavy whipping cream
Method
- Whip the cream in a bowl and set aside
- Whip cream cheese in another bowl until smooth
- Melt the white chocolate (I like to do it in a microwave)
- Add the melted chocolate to the whipped cream cheese, and combine well until smooth. Then add the whipped cream. Make sure to gently add the cream so not to lose any of the air whipped in.
- Transfer the mousse to two ramekins or glasses and refrigerate for at least four hours.
- Serve with berries
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