|10 ounces||White Chococlate; broken in 20 pieces|
|2 cups||Heavy Cream|
Heat 1 inch of water in the bottom half of a double boiler over low heat.
When the water is hot (do not allow to simmer), place white chocolate and 4 tablespoons of water in the top half of the double boiler. Using a rubber spatula, constantly stir the white chocolate and water until melted, about 4 to 5 minutes. Remove from heat and keep at room temperature until needed.
Place the heavy cream in a well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Mix on high until stiff, about 1 minute.
Remove the bowl from the mixer. Using a hand-held whisk, vigorously whisk ⅓ of the whipped cream into the melted white chocolate. Scrape down the bowl with a rubber spatula, and continue to whisk until smooth and thoroughly combined. Add the combined whipped cream and white chocolate to the remaining whipped cream and use a rubber spatula to fold together until smooth.
Transfer to a container and refrigerate for 2 to 3 hours before serving.
This is from Marcel Desaulniers' Death By Chocolate Cookbook.
Recipe By : Janet Morrissey <janetm@MAGNUS1. COM>
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