👩🍳 Instructions
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1
Place the white chocolate chips or finely chopped white chocolate into a medium heat-proof bowl.
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2
Pour the heavy cream into a small saucepan and heat over medium-low heat until it's steaming and small bubbles just begin to form around the edges of the pan. Do not let it come to a rolling boil.
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3
Immediately pour the hot cream over the white chocolate. Let it sit undisturbed for 1-2 minutes to allow the heat to melt the chocolate.
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4
After 1-2 minutes, begin to whisk or stir gently from the center of the bowl, working your way outwards. Continue stirring until the white chocolate is completely melted and the mixture is smooth, glossy, and uniform. This should take about 1-2 minutes.
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5
Serve warm, or let cool slightly before transferring to an airtight container for storage.
💡 Notes
For best results, use white chocolate that lists cocoa butter as an ingredient. If the sauce seems too thick after stirring, you can gently warm it in 10-second bursts in the microwave, stirring after each, until it reaches your desired consistency. Store in an airtight container in the refrigerator for up to 1-2 weeks. Reheat gently in the microwave or on the stovetop over low heat.
🥗 Nutrition (per serving)
Calories
280 kcal
Protein
3g
Total Fat
20g
Saturated Fat
12g
Carbs
23g
Fiber
0g
Sugar
22g
Sodium
30mg
Cholesterol
45mg
