- 1 cup white baking chips
- 1 cup heavy cream, divided
- In a medium microwave safe bowl, combine chips and 2 tablespoons of cream. Microwave on high in 30 second increments, stirring in between to promote melting, until fully melted. Allow to cool for about 20 minutes, stirring occasionally.
- In a large bowl, whip heavy cream to stiff peaks using a hand mixer on low to medium speed. Do not over mix or it will turn into butter.
- Add 1/3 of the whipped cream into the white chocolate mixture and fold in with a rubber spatula. Once folded in, pour that mixture into the remainder of the heavy cream and fold in until combined. Be gentle or it will deflate. Place into serving vessels. I used 2 wine glasses and 2 small glass bowls. Refrigerate for about 2 hours. Serve cold. This recipe may not be frozen and is best eaten the day it is made.
Recipe adapted from Sally’s Baking Addiction
- Prep Time: 30 mins