White Chocolate Peppermint Cream Cheese Mousse with Peppermint Snow

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Take white chocolate, refreshing peppermint, cream cheese an whipped cream and combine them into a rich, light textured dessert for the holidays. Oh my how pretty this mixture looks piped into two ounce ramekins. Big on taste, easy on the eye and oh my how satisfying. This little bite with big taste is perfect to enjoy and celebrate the holidays with. 

I love to use top quality ingredients with lots of flavor. Whether it be flavored extract or crushed peppermint candies using the best with flavor is delicious. 

• 2 tablespoons unsalted butter
• 6 ounces good quality white chocolate, like Valhrona
• 1 cup heavy whipping cream, well chilled
• 1 1/2 teaspoons peppermint extract
• 1 tablespoons agave syrup
• a pinch of salt
• 6 ounces lite cream cheese
• Peppermint Snow, from Williams-Sonoma (or good quality peppermint candies, crushed fine)
• Red sugar sprinkles, optional (for more color)

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.
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. Fold in the whipped cream 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.