Over double boiler melt White Chocolate. To warm melted chocolate add Egg Yolks and Softened Cream Cheese. Whisk to blend with chocolate to temper the eggs.
In a bowl beat Heavy Cream and Confectioner's Sugar.
In a separate bowl beat Egg Whites and Sugar.
Beat until stiff. Fold whipped cream and egg whites into the chocolate mixture. Refrigerate overnight or at least 3-4 hours.
Meringue Cups
Beat Egg Whites until almost stiff. Add Cream of Tartar, Salt and slowly add Superfine Sugar. Continue beating until a firm peak is made and the mixture is smooth.
Place stiff whites in a pastry bag with a large star tip. On a parchment lined sheet pan pipe a 2½ - 3” circle then make a ¼-inch edge creating a cup. Bake meringues in 200℉ oven for 1½ - 2 hours or until set and firm. The meringues will be crispy and pale in color. Let cool completely. Fill with white chocolate mousse and optional dollop of unsweetened whipped cream.