White-Chocolate Whipped Cream
Chocolate helps the cream hold its shape longer without weeping, in addition to perfuming it with essence of cocoa butter. Such a tasty cream is lovely as a filling for cream puffs or between layers of a cake, with perhaps a fruit layer for tartness. See the fabulous La Rêverie walnut cake to inspire white-chocolate dreams.
Makes 3 cups
- 6 ounces white chocolate, finely chopped
- 1½ cups heavy cream, chilled
- In a double boiler or bowl melt the white chocolate over low heat. Remove when nearly melted and continue stirring until smooth. Let cool, returning to the double boiler briefly if it begins to set up.
- Either by hand or using an mixer, lightly whip the cold cream until very soft peaks form and it just mounds in the bowl.
- Working quickly, with a hand whisk add the lightly whipped cream all at once to the cooled melted chocolate. (If you reverse the order, chips will form.) Whisk until thoroughly combined, taking care not to overwhip and lose the smooth creamy consistency. Store in the refrigerator.