ightly.
Meanwhile, for the white chocolate ganache, bring cream to a boil
iners.
Stir the butter, chocolate, sugar and milk in a
archment paper.
Place the chocolate, butter, sugar and milk in
archment paper.
Combine butter, chocolate, sugar and milk in a
o make the white chocolate ganache, stir heavy cream and chocolate in a heatproof
Gently heat 1/4 lb chocolate, butter, sugar and milk over
eparate bowl, beat butter and white sugar with an electric mixer
Place finely chopped chocolate in small heatproof bowl.
Heat cream in a saucepan until nearly boiling; pour over white chocolate chips in a bowl. Let sit for 3 minutes. Stir until chocolate is completely melted. Cover and refrigerate until cool, about 4 hours.
Beat ganache with electric mixer until stiff peaks form.
Divide frozen berries among individual serving plates. Let thaw, about 10 minutes.
Combine heavy cream and white chocolate in top of a double boiler over simmering water. Cook, stirring frequently and scraping down the sides with a rubber spatula, until chocolate is melted completely, 5 to 8 minutes. Stir in vanilla extract.
Ladle warm chocolate ganache over berries.
ough.
Stir in the chocolate chips and nuts (if using
atter.
Place the chopped white chocolate into a heat safe bowl
Pour heavy cream into a saucepan over medium heat; heat until just boiling. Remove from heat; add white chocolate chips. Whisk gently until white chocolate chips are melted and blended into the cream. Let cool until slightly thickened, about 15 minutes.
op of double boiler. Add white chocolate and stir until melted. Remove
In a small, heavy saucepan, heat the cream just until it starts to simmer.
Add the white chocolate, shaking the pan gently to immerse it into the cream, then add the butter.
Let the mixture stand for 1 minute, then beat with a wire whisk until the chocolate and butter dissolve and the mixture is smooth.
Refrigerate until mixture is cold, then whip with a wire whisk again until fluffy.
Use frosting as desired; refrigerate your frosted goodies to firm up the frosting.
he pans.
Make the ganache: Place the cream in a
aper liners.
Stir butter, chocolate, sugar and milk in small
aramelized white chocolate ganache, preheat the oven to 325\u00b0F. Sprinkle the chocolate evenly
archment paper.
Combine butter, chocolate, sugar and milk in a
eppermint mousse:
1- Combine white chocolate, 3/4 cup whipping cream