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Ingredients
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Ingredients
Method
Directions
- 1
Melt the White Chocolate
In a microwave-safe bowl, combine the white chocolate chips. Microwave in 30-second intervals, stirring between each interval, until fully melted and smooth.
- 2
Prepare the Cream Mixture
In a separate mixing bowl, add the heavy cream, powdered sugar, vanilla extract, and a pinch of salt. Using an electric mixer, whip the mixture on medium speed until soft peaks form.
- 3
Combine Chocolate and Cream
Gently fold the melted white chocolate into the whipped cream mixture until fully incorporated. Be careful not to deflate the whipped cream.
- 4
Add Raspberries
Gently fold in the fresh raspberries to the mixture, ensuring they are evenly distributed without breaking them too much.
- 5
Chill the Mixture
Transfer the mixture into a 1/2 pint container. Cover with a lid or plastic wrap and refrigerate for at least 2 hours to allow it to set.
- 6
Serve
Once chilled and set, scoop the white chocolate raspberry mixture into serving dishes and enjoy!
