White Chocolate Peppermint Cream Cheese Mousse with Peppermint Snow
White chocolate, peppermint, cream cheese and whipped cream combine for a rich, light textured dessert treat. Piped into two-ounce ramekins, it makes for a small indulgence that’s big on satisfaction. Just enough to satisfy the sweet tooth following a holiday meal without being overkill.
Fill a medium saucepan with a few inches of water to set up a double boiler. Place butter and white chocolate in a stainless steel or glass bowl that will fit partially inside the pan. The water should not touch the bottom of the bowl. When the water comes to a strong simmer, place the bowl on top and turn the heat down to low. You want to slowly melt the chocolate and butter together. It will take just a few minutes. When it’s melted together, stir and remove from the heat. Allow to cool.
Whip the Cream and Cream Cheese
In a separate bowl or container whip the cream to stiff peaks. Add the peppermint extract, agave syrup and salt. In the bowl with the cooled white chocolate, add the cream cheese and whip until smooth.
Finish Mousse
Fold the whipped cream, white chocolate, and cream cheese together by hand. Cover and chill for a few hours to stiffen up before serving if you are piping. Otherwise it can be served soft. Small 2 ounce ramekins work well. At serving, sprinkle with the peppermint snow. Red sugar crystals are optional for more color.
Notes
You can make this a day ahead for easy entertaining.