White Chocolate Cream Cheese Mousse

Ingredients

• Cream cheese

  Low fat

  2 oz or 57g

• Vanilla Beans

  Melissa's

  ¼ oz or 8g

• 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 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.
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.
3. Recipe inspired by: http://www.saveur.com/article/Recipes/White-Chocolate-Cream-Cheese-Mousse