Creamy White Chocolate Mousse A Dreamy Dessert

Instructions:

1. Sprinkle gelatin over 2 tablespoons of cold milk in a small bowl. Let stand for 5-10 minutes to soften.
2. Combine chopped white chocolate and 1/4 cup milk in a double boiler or heatproof bowl set over simmering water. Stir until completely melted and smooth. Remove from heat and let cool slightly.
3. In a mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy. Add vanilla extract and a pinch of salt.
4. Microwave the gelatin mixture in 5 second intervals until melted, about 15 seconds. Stir the melted gelatin into the slightly cooled melted white chocolate until combined.
5. Slowly drizzle the melted white chocolate mixture into the cream cheese, whisking continuously until smooth and thoroughly combined.
6. In a separate, chilled bowl, whip the cold heavy cream with a stand mixer fitted with the whisk attachment (or hand mixer) until stiff peaks form.
7. Gently fold one-third of the whipped cream into the white chocolate mixture to lighten it. Then, gently fold in the remaining whipped cream until just combined. Be careful not to overmix.
8. Divide the mousse evenly among serving glasses or ramekins. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the mousse to set completely.
9. Before serving, garnish with white chocolate shavings, fresh raspberries, or mint sprigs, if desired.