I fall into the camp of white chocolate lovers because, unlike white chocolate critics, I don’t compare it to dark chocolate. Instead, I appreciate it for its own lavishly rich merits. Because it’s on the sweeter side, white chocolate sauce pairs especially well with desserts with the puckery punch of lemon, such as the Lemon Semifreddo (page 65), Super-Lemony Soufflés (page 130), or Freestyle Lemon Tartlets (page 94.) Be sure to use real white chocolate, one which lists only cocoa butter in the list of ingredients, and no other vegetable fats. Since white chocolate plays such an important part in this sauce, you want it to be as good as it possibly can be.
Recipe information
Yield
makes 1 cup (250 ml)
Ingredients
Preparation
Step 1
In a small saucepan, warm the cream or half-and-half over low heat. When it just begins to boil, remove from the heat and add the white chocolate. Let stand for 1 minute, then whisk until the chocolate is melted and the sauce is smooth. Serve the sauce warm.
Storage
Step 2
This sauce can be stored in the refrigerator for up to 1 week. Rewarm before serving.
