Side Pannel
White Chocolate Sauce
Ingredients List
- 2 c Heavy cream
- 8 oz White chocolate; broken into
- -1/2 oz p
- 1/2 ts Vanilla
Directions
Makes 3 cups
Heat the heavy cream in a 2 1/2 quart saucepan over medium high heat. Bring
to a boil. Place the white chocolate in a stainless steel bowl and pour the
boiling cream over the chocolate. Tightly cover the top with film wrap and
allow to stand for 5 minutes. Remove the film wrap and whisk until smooth.
Cool the white chocolate sauce in an ice-water bath* to a temperature of
40-45 degrees F. about 15 minutes. When cold, stir in the vanilla. Transfer
to a plastic container. Securely cover and refrigerate until ready to use.
The White Chocolate Sauce may be kept refrigerated for up to 5 days.
Heat the heavy cream in a 2 1/2 quart saucepan over medium high heat. Bring
to a boil. Place the white chocolate in a stainless steel bowl and pour the
boiling cream over the chocolate. Tightly cover the top with film wrap and
allow to stand for 5 minutes. Remove the film wrap and whisk until smooth.
Cool the white chocolate sauce in an ice-water bath* to a temperature of
40-45 degrees F. about 15 minutes. When cold, stir in the vanilla. Transfer
to a plastic container. Securely cover and refrigerate until ready to use.
The White Chocolate Sauce may be kept refrigerated for up to 5 days.
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