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Dairy
Easy
12 Servings
Allergens 
35 Minutes
Diets
A delectable and creamy combination, you’ll love this dessert from the first bite.
1/2 cup sugar
4 egg yolks
3 tablespoons milk
2/3 cup Gefen Confectioners’ Sugar
1 and 1/2 blocks (12 ounces, or 340 grams) hard cream cheese (do not substitute with soft cream cheese or your mousse will be runny!)
1 (10-oz./295-ml.) container Kineret Non-Dairy Whipping Cream
2 packages chocolate graham crackers (approximately 18 graham crackers)
1/4 cup margarine
2 bars Elite White Chocolate, finely grated
1 cup chopped, roasted hazelnuts, cooled
Place sugar and egg yolks into mixer bowl and mix well.
Add milk, confectioners’ sugar, and cream cheese, beating until smooth.
In a separate bowl, beat whipping cream in mixer until stiff.
Fold gently into cream cheese mixture and combine. Place in refrigerator until ready to use.
In the meantime, place graham crackers in food processor and process, forming fine crumbs.
Melt margarine and combine with crumbs.
In a third bowl, combine grated white chocolate and cooled hazelnuts.
Yields 12 6-ounce (180-millileter) parfait glasses
Layer half the crumbs, half the cheese mixture, and half the nuts in 12 six-ounce (180-milliliter) parfait glasses. Repeat.
Keep refrigerated until ready to serve.
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Can this be made in advance and frozen. Will the topping remain crunchy?
Yes, but I would add the topping to the mousse right before serving.
How much in advance can I make this mousse? I would like to use it for a Melave Malka. When is the earliest I can prepare it?
One more question-what can you recommend replacing the nuts with, since I have family members who are allergic to nuts, but I really want something with color.
Thank you!
Suggestion for nut replacement with color: maybe mini colorful chocolate chips (if they are nut free).
I would make all the components on Friday and assemble moztei shabbos. For nut replacement I would use any type of crunch. Like lotus crunch or toffee.