White Chocolate Cream

For the white chocolate cream, break the chocolate into pieces. Heat half of the whipping cream with the honey in a frying pan, but do not boil.

Remove the frying pan from the heat. Add the chocolate and stir until melted. Allow the cream to cool completely in the refrigerator.

Then stir the cream until it becomes stiff and fluffy. Whip the remaining whipped cream until stiff and mix with the crene.

Divide evenly into dessert bowls, garnish with chocolate sprinkles and refrigerate the white chocolate cream until serving.

Preparation Tip:

Garnish the white chocolate cream with pistachios or colored sprinkles instead of chocolate sprinkles, as desired.

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