A rich and decadent perfectly festive holiday dessert! Easier than cheesecake, no baking required and shorter chill time than the traditional. It's light and fluffy with a texture almost like mousse and it's sure to leave you wanting more!
2 Tbsp butter , melted
1 1/4 cups heavy cream
8 Tbsp powdered sugar , divided
4 oz white baking chocolate
10 oz cream cheese , softened (1 8oz pkg + 2oz)
1/2 tsp peppermint extract
Red food coloring , optional
Mini oreos and more white chocolate (optional)
Candy canes , for decoration
- In a food processor, pulse Oreos until finely ground (or use a large Ziploc bag and rolling pin)
- Pour into a mixing bowl and toss with melted butter and pulse until evenly coated.
- Pour about 2 1/2 Tbsp of the Oreo mixture into 6 serving cups and level, set aside.
- Melt white chocolate according to directions listed on package
- Allow to cool until just barely lukewarm but fluid though
- In a medium mixing bowl, using an electric hand mixer, whip heavy cream until soft peaks form.
- Add 3 Tbsp powdered sugar and whip until stiff peaks form
- Set aside in refrigerator.
- In a mixing bowl using an electric hand mixer, whip cream cheese until smooth and fluffy.
- Mix in remaining 5 Tbsp powdered sugar and 1/2 tsp peppermint extract.
- Stir in cooled white chocolate
- If you want to tint half with red food coloring then separate half into another bowl and tint
- Add half of the whipped cream to each then fold in whipped cream.
- Spoon mixture into a piping bag
- Pipe over oreo layer in cups.
- Chill in refrigerator 2 hours.
- Garnish with either crushed candy canes, candy canes sticks or peppermint white chocolate dipped mini Oreos just before serving.
- For dipped Oreos, melt some white chocolate or vanilla almond bark according to directions on package
- Dip mini Oreos in melted white chocolate.
- Transfer to wax paper and sprinkle with crushed candy canes before chocolate sets.
- Allow to set at room temperature.
recipe: Cooking Classy
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