Simple, yet elegant, this white chocolate cage is the perfect topper for fruit, ice cream, or both!
Cook Time
2 minutes
Total Time
32 minutes
Yield
2 servings
Ingredients
1 cup white chocolate chip (175 g)
1 cannister whipped cream
½ cup strawberry (75 g), some halved and some left whole
1 tablespoon red chocolate curls
Special Equipment
1 sheet acetate, 6 x 8-inch (15 x 20 cm)
2 clothespins
Nutrition Info
Calories 900
Fat 67g
Carbs 72g
Fiber 0g
Sugar 63g
Protein 11g
How to Make It
1. Step
Add the white chocolate chips to a heatproof liquid measuring cup. Microwave in 30-second intervals, stirring between, until thoroughly melted, about 1 minute total.
2. Step
Line a baking sheet with parchment paper. Transfer the melted white chocolate to a pastry bag fitted with a small round tip.
3. Step
Place the acetate on the prepared baking sheet. Pipe vertical, horizontal, and diagonal lines of white chocolate over the acetate, leaving a 1-inch (2 ½ cm) border all the way around.
4. Step
With the white chocolate on the inside, curl the long ends of the acetate together and secure with clothespins. Set on the baking sheet and transfer to the freezer for 20 minutes.
5. Step
On a serving platter, arrange the whipped cream and strawberries. Top with the red chocolate curls.
6. Step
Remove the white chocolate tunnel from the freezer and carefully undo the clothespins. Carefully peel the acetate away from the chocolate and place the tunnel on top of the whipped cream and strawberries.
