Ingredients

(For 4 to 6 small ramekins)

​

 

5.85 oz white chocolate

10 fl oz heavy whipping cream

 

 

Instructions

 

1 - Over a hot water bath, melt the chocolate with 1/3 of the cream, stirring occasionally until smooth.

 

2 - Set aside and allow to cool. 

 

3 - In a separate bowl, whip the rest of the cream to stiff peaks.

 

4 - Fold in previous mixture with a spatula.

​

5 - Pour into ramekin dishes and reserve in the fridge for at least 4 hours.