10 oz (285 g) white chocolate, chopped

2 cups (500 ml) 35% whipping cream

Place the white chocolate in a bowl. Set aside.

In a saucepan, bring the cream to a boil. Pour over the chocolate and let melt for 2 minutes. Stir with a whisk until smooth. Cover with plastic wrap directly on the surface of the cream. Refrigerate for 8 hours or overnight.

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