4 oz (115 g) white chocolate, chopped

1 ¾ cups (430 ml) 35% cream

Place the white chocolate in a bowl. Set aside.

In a pot, bring the cream to a boil. Pour the hot cream over the white chocolate and let rest 1 minute without stirring. Whisk until smooth. Cover with plastic wrap directly on the surface. Refrigerate for 8 hours or overnight.

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