Ingredients:

  • 4 oz white chocolate, finely chopped
  • 1/2 cup heavy whipping cream, warmed
  • 1 tsp vanilla extract
  • 1 pinch fine sea salt
  • 1 cup heavy whipping cream, chilled

Instructions:

  1. Place the chopped white chocolate into a microwave-safe glass bowl.
  2. Pour the warmed heavy cream over the chocolate and let it sit for 2 minutes to soften.
  3. Microwave in 15-second intervals, stirring in between, until the mixture is completely smooth and ivory-colored.
  4. Stir in the vanilla extract and salt; set aside to cool to room temperature.
  5. Pour the chilled heavy cream into a cold mixing bowl and beat on medium-high speed until medium-stiff peaks form.
  6. Gently scoop 1/3 of the whipped cream into the cooled chocolate mixture and stir briskly to lighten the base.
  7. Carefully fold the remaining whipped cream into the chocolate using a spatula in a figure-eight motion until no white streaks remain.
  8. Transfer the mixture to a piping bag and pipe into 4 dessert cups in a spiral motion from the bottom up.
  9. Refrigerate for at least 2 hours to set the structure.