White Chocolate Cream (~1 ½ qts, whipped)
224g white chocolate, chopped
2 ea. eggs
400g heavy cream
Heat heavy cream until
it begins to steam and bubble just around the edges.
Meanwhile burr mix together eggs, whites and sugar until uniform.
Temper hot cream into egg mixture.
Return to the heat, stirring constantly until thick and just beginning to
Pour hot liquid over
chocolate and burr mix thoroughly.
Chill in an ice bath, stirring occasionally until cold. Refrigerate overnight.
Whip until lightened and thick enough to pipe.
Do not overwhip or mixture will become graining. Keep