YIELD: 9 OUNCES
5 squares (5 ounces) Baker’s Premium White Chocolate**
* White chocolate chips are not recommended for this recipe.
½ cup heavy cream
1. Break the squares of white chocolate into small pieces. Place the white chocolate in a medium heatproof mixing bowl.
2. Place the heavy cream in a small saucepan over medium heat. Cook for 3 to 4 minutes, until a skin begins to form on the cream. Remove from the heat.
3. Transfer the heated cream to the medium mixing bowl containing the white chocolate. Set aside for 1 minute to allow the white chocolate to begin to melt.
4. Stir the mixture vigorously with a silicone spatula, until it is smooth and all the white chocolate has melted. Cover with plastic wrap and set aside.