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Dairy
Hard
10 Servings
Allergens 
1 Hour
Diets
When it comes to Shavuos, I love to prepare many different cheese delicacies for our milchig kiddush. But there’s one catch — it must be easy, yet still have that wow factor! I have included here a basic recipe for white chocolate cheese mousse that can be used two different ways, giving you two showstopper delights to adorn your Shavuos table. Please note, you will need only 1/4 of the cheese mousse for this recipe. Plan to use the remaining 3/4 for White Chocolate Cheese Mousse with Tropical Fruit Medley! Yields 1 11-inch (28 centimeter) tart/11 1-inch slices
25 chocolate sandwich cookies, finely crushed
1/2 cup (1 stick) sweet butter, melted
2 8-ounce (225-gram) containers whipped cream cheese
1 tablespoon Gefen Vanilla Extract
4 tablespoons Gefen Pure Maple Syrup
1/2 cup Gefen Confectioners’ Sugar
6 ounces (170 grams) Geneve White Milk Chocolate
1 cup sugar
1/4 cup (1/2 stick) salted butter, room temperature
1/2 cup heavy cream
4 ounces (110 grams) semisweet dark chocolate
2 tablespoons heavy cream
1/2 cup roughly chopped candied pecans
To make the crust: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Combine crushed cookies and melted butter. Press tightly into an 11-inch (28-centimeter) rectangular nonstick tart pan and bake for eight to 10 minutes in preheated oven.
Remove pan from oven and lower the oven temperature to 325 degrees Fahrenheit (160 degrees Celsius).
Combine cream cheese, vanilla extract, maple syrup, and confectioners’ sugar in a bowl and beat with a hand mixer until combined. Melt the white chocolate in a double boiler. Add it to the cheese mixture and mix until smooth.
You will need only 1/4 of this mixture for this recipe. Set aside the remaining 3/4 for another use. Try serving it in pretty dessert glasses with fruit.
Spread 1/4 of the cheese mousse filling onto the crust.
Return the pan to the oven for 10 minutes. Remove from oven and cool for 15 minutes on the counter, then refrigerate until completely cooled and set.
Pour the sugar into a large saucepan in an even layer. Place over medium heat and mix continually until it’s totally melted and a dark amber color. This should take about 10 minutes.
Remove from heat. Add the butter and mix. Be careful, since the sugar will bubble up once the butter is added. Mix until the butter is incorporated. Next, slowly add the heavy cream, mixing until it’s all combined. Let cool for five minutes.
Remove the cooled tart from the pan. Put onto a rack lined with Gefen Parchment Paper and pour the caramel sauce over the tart.
While it cools, prepare the ganache: Melt the chocolate in a double boiler.
Remove from heat and add the heavy cream. Mix until completely incorporated.
Drizzle the tart with the ganache, then sprinkle with chopped pecans.
Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.
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