Beat cream cheese until smooth, gradually beat in melted and cooled white chocolate, powdered sugar and vanilla extract. Divide in half. 1st half for Coffee Cream Cheese White Chocolate Mousse and 2nd half for Candy Cane Cream Cheese White Chocolate Mousse
Coffee Cream Cheese White Chocolate Mousse
Sprinkle gelatin and espresso powder over cold water, stir and let bloom for 5 minutes. Microwave on high for 3-5 seconds, stirring well until gelatin is dissolved. Let cool slightly. Beat whipping cream until soft peaks are formed beat in powdered sugar and then in one stream add dissolved and cooled gelatin, beat well, beat until medium stiff peaks are formed. It shouldn’t be super stiff. Gradually, starting with a small portion of whipped cream, fold whipped cream into 1 half of the Cream Cheese White Chocolate Filling. Fill the piping bag with the filling.
Candy Cane Cream Cheese White Chocolate Mousse
Sprinkle gelatin over cold water, stir and let bloom for 5 minutes. Microwave on high for 3-5 seconds, stirring well until gelatin is dissolved. Let cool slightly. Beat whipping cream until soft peaks are formed beat in powdered sugar and then in one stream add dissolved and cooled gelatin, beat well, beat in peppermint extract, beat until medium stiff peaks are formed. It shouldn’t be super stiff. Gradually, starting with a small portion of whipped cream, fold whipped cream into 1 half of the Cream Cheese White Chocolate Filling,Fold in crushed candy cane candies. Fill the piping bag with the filling.