This white chocolate cream recipe is a component of a Layered Meringue Terrine that I will blog about later this week. This recipe also features meringue cookies, which I blogged about last week (http://www.smellofrosemary.com/2017/03/17/meringue-cookies/)
- 1 ½ cups of heavy whipping cream
- ½ cup (85 grams) of white chocolate, melted
- 3 cups of crumbled Meringue Cookies (click here to see this recipe)
Using a stand mixer equipped with a whisk attachment, beat the heavy whipping cream until thickened. It will be soft but not yet at the point of soft peaks.
Fold in melted chocolate and after chocolate is incorporated, fold in crumbled Meringue Cookies.
Refrigerate until ready to use.
Inspired by ‘Bake From Scratch’ magazine from March/April 2017.
Prep time: approximately 10 minutes
ALL RIGHTS RESERVED. Smell of Rosemary, name and blog content, including photographs and writing, are protected since first use, November 2012. All content on this site is protected and may not be reproduced without permission. You may link to my content, but please do not steal it.