Friday, September 18, 2009

White Chocolate Cream

1 cup heavy cream
12 oz white chocolate (chopped into small pieces or shaved)
1/4 cup bourbon whiskey

Gently warm the cream in a small saucepan over medium heat until small bubbles begin to form at the edges (don't boil it). Process the chocolate in a blender and pour warm cream over the top. Then blend until smooth. Add the bourbon to taste. Allow to cool, then cover and chill until use. Its great with fresh fruit.


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