Hibiscus White Chocolate Mousse

In a bowl, melt the 4 ounces of white chocolate. If in a microwave, heat in 30 second increments as to not burn the chocolate. To help prevent burning in a microwave, add 2 tablespoons of any kind of milk.

In a stand mixer, or in a bowl with a hand-held mixer, add the cream cheese, powdered sugar, and vanilla. Mix until the cream cheese is light and fluffy in texture.

In another bowl, whip the heavy cream until you get stiff peaks. This is whipped cream minus the sugar.

Add 1/2 of the whipped cream to the cream cheese and fold in.

Add the melted white chocolate to the bowl with half cream cheese, half whipped cream and fold until chocolate is just barley incorporated.

Add the rest of the whip cream to the mixture and fold until everything a cohesive mixture.

If you would like 2 separate colors for the mousse, divide mixture into 2 bowls.

In one bowl, add the hibiscus powder, or fresh fruit. Mix until there are no clumps of hibiscus left.

Finally, in a ceramic dish, add the two mousse mixtures. Once in the bowl, take a tooth pick and gently swirl until it looks pretty!