| 1 | Heat 1 inch of water in the bottom half of a double boiler over low heat. |
| 2 | When the water is hot (do not allow to simmer), place white chocolate and 4 tablespoons of water in the top half of the double boiler. |
| 3 | Using a rubber spatula, constantly stir the white chocolate and water until melted, about 4 to 5 minutes. |
| 4 | Remove from heat and keep at room temperature until needed. |
| 5 | place the heavy cream in a well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. |
| 6 | Mix on high until stiff, about 1 minute. |
| 7 | Remove the bowl from the mixer. |
| 8 | Using a hand-held whisk, vigorously whisk 1/3 of the whipped cream into the melted white chocolate. |
| 9 | Scrape down the bowl with a rubber spatula, and continue to whisk until smooth and thoroughly combined. |
| 10 | Add the combined whipped cream and white chocolate to the remaining whipped cream and use a rubber spatula to fold together until smooth. |
| 11 | transfer to a container and refrigerate for 2 to 3 hours before serving. |
| 12 | this is from marcel desaulniers" death by chocolate cookbook. |
