Doris's Famous Mousse (White & Chocolate)
Two long loved mousse recipes that are light, creamy, and decadent. You can use them independently or layer them together and top with fruit.
Author: Lori Vaughn
White Mousse
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 2 cups heavy cream very cold
- ½ cup sugar
- 1 tsp vanilla extract
- 1 tsp almond extract optional
- 1 package 'Whip It' stabilizer optional
Chocolate Mousse
- ½ cup sugar
- ¼ cup dutch processed cocoa
- 1 tsp vanilla extract
- 1 cup heavy cream very cold
- 1 package 'Whip It' stabilizer optional* (see note)
White Mousse
Using a hand or stand mixer, mix cream cheese and powdered sugar together until smooth.
In a separate bowl, whip together cream, sugar, vanilla, almond extract, and Whip It stabilizer until stiff peaks form. Gently fold the cream cheese mixture and whipped cream mixture together. Pipe or spoon over chocolate mousse or by itself in a glass, bowl, or chocolate shell. Chill until ready to serve. Pairs great with my berry trifle.
Whip It stabilizer: this Whip It stabilizer is great to help make whipped creams and mousses stay firm longer. It's not necessary, and I've made it without it just fine, but it does help! This is one of Doris's greatest tips!