170g white chocolate, roughly chopped
240ml double cream
½ tbsp icing sugar
½ tsp vanilla extract
- Place the chocolate in a bowl set over a pan of simmering water, ensuring the bottom of the bowl does not touch the surface of the water. Add 80ml of the cream. Stir over a medium-low heat until melted and smooth. Remove from the heat and allow to cool to room temperature.
- In a bowl, beat the remaining cream until it begins to thicken. Add the icing sugar and vanilla and continue to beat together until soft peaks form.
- Gradually fold the whipped cream into the chocolate mixture. Spoon into small glasses or bowls. Cover and chill for at least three hours before serving.
Per Serving: 407kcals, 21.6g fat (5.6g saturated), 48.8g carbs (22.2g sugars), 5.5g protein, 2.6g fibre, 0.143g sodium