White Chocolate Mousse

When someone says they are craving chocolate and they go for a bar of white, I think they are crazy! And, that is my husband spot on.  Before him, white chocolate did not really exist in my life.  But, I try to incorporate in my baking now. The things you do for the ones that you love!

In the states, growing up I was not aware of too many white chocolate bars, but in the UK Cadbury does white chocolate buttons.  I admit, they are good! But, when I am craving chocolate, I still want milk chocolate.

Anyway, since we have two small children and no one to babysit, we try to have a "date night" at home once in awhile.  We take turns making an extremely good meal and try to make it special for each other.  It was my turn and I wanted to make something new and something Craig would love. I was on Pinterest searching white chocolate desserts and came across white chocolate mousse.  I put a blueberry compote on top and it was fabulous! Craig was in heaven!

White Chocolate Mousse 
Serves 4-6

2 oz. cream cheese, softened
1 vanilla bean, split lengthwise, seeds scraped and reserved
¼ cup heavy cream
¼ tsp. kosher salt
3 egg whites
¹⁄₂ cup sugar
8 oz. white chocolate, finely chopped

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.

Blueberry Compote

• 2 cups frozen blueberries, divided
• 3 tbsp. water
• ¼ cup sugar
• ½-1 tsp. fresh lemon juice (optional)
• 
  
• 1. Pour half the blueberries (1 cup) into a medium sauce pan and set aside the remaining 1 cup. Add the water, sugar and lemon juice, Cook over medium heat. Once boiling, reduce to simmer and cook for an additional 10 minutes. 
• 2. After 10 minutes, gently smash the blueberries against the pan using a wooden or plastic spatula. Add the remaining blueberries and cook for an additional 5-6 minutes to heat through.

If you have extra blueberry compote, you can always make pancakes or waffles for breakfast the next day and use it for a topping! Or, you could put it on vanilla ice cream!

Did you know we have a Facebook page? Please "like" our page! 
https://www.facebook.com/14thehoneyhouse

I hope you enjoy this dessert as much as we did! Let me know what you think!

Cheers,
Courtney

* junkfoodtastersdotcom credit for buttons photo