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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Use as a filling for a cake or cake roll Ingredients:
1 (7 g) envelope powdered gelatin |
1/4 cup cold water |
12 ounces best quality white chocolate, roughly chopped |
2 1/2 cups heavy cream |
Directions:
1. Dissolve gelatin in 1/4 cup cold water, and set aside for 5 minutes.
2. Place chocolate in the bowl of a food processor, and pulse until very finely chopped.
3. Prepare an ice bath; set aside.
4. Place 3/4 cup cream in a small saucepan, and bring just to a boil over medium-high heat.
5. Add gelatin, and stir for 30 seconds to dissolve completely.
6. Pour into food processor with the motor running, and process until chocolate mixture is smooth.
7. Transfer to a medium bowl and place over ice bath.
8. Stirring until thick enough to hold ribbons.
9. Whip remaining 1 3/4 cups heavy cream to soft peaks.
10. Fold into chocolate mixture.
11. If not using immediately, refrigerate in an airtight container.
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