Pistachio & White Cacao Mousse



3.5 oz white chocolate

3 oz cream cheese, at room temperature   

1 cup heavy cream

1 tablespoon rum

1/4 cup roughly chopped pistachios

In a microwave safe bowl melt the white chocolate in 30 second bursts, stirring after each 30 seconds. After 2 or 3 bursts the chocolate should be melted. Pour it over the cream cheese in the bowl of a stand mixer or the bowl you’re using to whip the mousse together. Stir it up to make sure the cream cheese and white chocolate are mixed together nicely. If your cream cheese mixture is not room temperature then you run the risk of the white chocolate hardening. If this happens place it all together back into the microwave safe bowl and heat for 15 seconds. Place to cool in the fridge for 30 minutes, then add the heavy cream and rum and whip together on medium speed using the whisk attachment until light and fluffy, about 2 minutes. Check after 1 minute to see if you need to scrape any of the white chocolate mixture up from the bottom. Once the mousse is light and fluffy, transfer to a piping bag or zip top bag for at least 2 hours. Pipe the mixture into 4 Clear cups and garnish with the pistachios.