RECIPE
FOR THE MOUSSE
1 cup heavy whipping cream
½ cup white chocolate chips
4 ounces cream cheese, room temperature
2 tablespoons powdered sugar
1 teaspoon vanilla
¼ teaspoon salt
FOR THE CARAMELIZED FIGS
12 figs
2 tbsp butter
2 tbsp brown sugar
1 tsp vanilla extract
METHOD
MAKE THE MOUSSE
In a medium bowl, using a hand mixer, whip the heavy whipping cream until stiff peaks form. Set aside.
In a separate bowl, using the same mixer, cream together your cream cheese, powdered sugar, vanilla, and salt. Mix until it is smooth and creamy
In a third, microwave safe bowl, melt your chocolate chips by heating in the microwave in 20 second increments, stirring between each heating, until it is all melted. Don’t over heat your chocolate or it will seize up and not mix smoothly into your mousse.
Mix your melted chocolate into your cream cheese until smooth. Gently fold your whipped cream into your chocolate mixture until it is all completely incorporated.
Spoon or pipe your mousse into individual serving dishes and refrigerate for an hour to set up. Enjoy cold, within 3 days of making!
MAKE THE CARAMELIZED FIGS
Clean the figs and slice them in half.
Heat butter in a large skillet over medium heat. Once melted, add sugar and vanilla extract. Stir until the mixture begins to simmer.
Add the figs cut side down, and cook for 3-4 minutes until caramelized. Flip and cook for another 3 minutes.
Transfer the figs with the sauce to a plate. You can serve right away, or top your mousse!