120g white chocolate, chopped
120g sour cream
240 heavy cream
Heat white chocolate and sour cream in double boiler till it is completely melted. Stir often.
Cool to room temperature
Whip heavy cream and fold it into white chocolate.
Frost.
Tasting notes & learning points: It was difficult to melt the white chocolate and I had to put the mixture through a fine sieve to make it smooth before folding in the whipped cream. The sour cream helps to temper the sweetness of the white chocolate.
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