- 2 ounces good-quality white chocolate (such as Baker's or Lindt), chopped
- 1/2 cup chilled whipping cream
- Stir chocolate in top of double boiler set over simmering water until smooth. Remove from water. Cool to room temperature. Beat cream in medium bowl until firm peaks form. Stir half of cream into cooled chocolate; fold in remaining cream. (Can be made 4 hours ahead. Cover; chill.)