Two delicious crepe fillings, Cream Cheese Mousse and White Chocolate Mousse are both easy and delicious. And both are the perfect thing to fill your sweet crepe with.
In a small pan heat together 1/2 cup of cream, cream cheese, and 1/2 C sugar over medium heat Stir frequently until the cream cheese is melted and mixture is smooth
Put into a bowl and allow to cool to room temperature
In your mixer, beat the 1 cup cream with the yogurt or sour cream, add remaining 1/4 cup sugar and vanilla until medium peaks form
Fold the two mixtures together.
Cover and refrigerate until ready to serve
White Chocolate Mousse
In a medium sauce pan combine milk, cornstarch, sugar and egg yolk.
Mix together and cook over medium low heat. Stir constantly and don't let it boil. It will thicken up.
Remove from heat and add in vanilla, butter and white chocolate. Stir until chocolate is melted.
Cover with plastic and chill for 3-4 hours or overnight.
In a small bowl combine gelatin and water. Let it stand for five minutes, then microwave for 10 seconds to liquefy it. Cool to room temperature.
In a medium bowl, combine heavy cream, powdered sugar and vanilla. Beat until it thickens.
Gradually add in cooled gelatin mixture and beat until medium peaks form.
Fold the whipped cream mixture into the white chocolate mixture.
Cover and chill for one hour.
Notes
Cream Cheese Mouse Recipe makes 2 cupsWhite Chocolate Mousse Recipe makes 3 cupsBoth crepe filling can easily be made the day before. Keep refrigerated until ready to use. I recommend making the filling the night before so that it has a chance to thoroughly chill and set up.