White Chocolate Cream Cheese Mousse

Ingredients

• Cream cheese

  Low fat

  2 oz or 57g

• Vanilla extract

  ¼ tsp or 1g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Salt

  Table

  ¼ tsp or 2g

• Egg white

  Raw, fresh eggs

  3 large or 99g

• Sugar

  White, granulated sugar

  ½ cup or 100g

• White chocolate

  Candies

  1 ⅓ cup chips or 227g

Directions

1. Place cream cheese and vanilla extract in a large bowl. Beat on medium-high speed with a hand mixer until very smooth, about 2 minutes. Add cream and beat until smooth and fluffy, about 2 minutes more; set aside.
2. In another bowl, place salt and egg whites. Beat on medium-high speed with a hand mixer until soft peaks form. While beating, slowly add sugar and continue until stiff peaks form; set aside.
3. Place white chocolate in a medium bowl over a 4-qt. saucepan of simmering water. Cook, stirring constantly, until just melted; remove from heat and let cool for 5 minutes.
4. Pour the melted white chocolate into the cream cheese mixture and fold with a rubber spatula until almost combined. Add beaten egg whites and fold gently until just combined.
5. 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.