Ingredients
- 1 cup white chocolate, chopped
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- (Optional) 1 egg yolk (for extra richness) or 1 teaspoon unflavored gelatin (for more structure)
Instructions
- In a heatproof bowl, melt the white chocolate gently over a double boiler or in the microwave in short bursts, stirring until smooth.
- In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
- If using, temper the egg yolk by whisking a small amount of the melted chocolate into it, then stir back into the chocolate. If using gelatin, bloom it in a tablespoon of cold water, melt it, and stir into the warm chocolate.
- Gently fold the whipped cream into the cooled (but still fluid) chocolate mixture until smooth and fully combined.
- Spoon or pipe into serving glasses or molds. Chill for at least 2 hours, or until set.
- Serve topped with fresh berries, shaved chocolate, or a dusting of cocoa powder if desired.
If you’d like, I can adjust this for a cake filling, mousse cups, or another version. Just let me know!