Description
RECOMMENDED EQUIPMENT
- 2 medium-sized bowls
- whisk
- electric mixer
- small pot
- small metal or glass bowl
Ingredients
Units Scale
- 45 grams butter
- 15g powdered sugar
- 2 egg yolks
- 100 grams white chocolate
- 200 grams heavy whipping cream
Instructions
- Cream the butter and powdered sugar together in a medium-sized bowl with a whisk. Separate the eggs and add the yolks to the butter and sugar. Beat the mixture with an electric mixer until creamy and stiff, about 5 minutes. The egg whites won’t be used further, but to avoid waste, you could make a meringue with them.
- Melt the white chocolate in a double boiler, let it cool slightly, then stir it into the mixture.
- Whip the cold cream until it forms peaks and gently fold it into the mixture until everything is well combined.
- Divide the mixture into 4 dessert bowls and refrigerate for at least 2 hours.
Notes
The calorie information may vary depending on the product used, country and region.
- Passive Time: 2 hrs
- Cook Time: 20 min