1 ½ cups white chocolate (260 g), over 30% cocoa butter
2 cups heavy cream (240 mL), chilled, for whipping
Nutrition Info
Calories 529
Fat 51g
Carbs 19g
Fiber 0g
Sugar 19g
Protein 12g
How to Make It
1. Step
In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
2. Step
Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed.
3. Step
Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
4. Step
Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
5. Step
Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix.
6. Step
Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.
