I came up with this to pair with the classic Kahlua Cake recipe. It’s light, rich and could be used as a topping on any dessert.
8 oz. White Chocolate (I like Baker’s), chopped
1 1/2 pints of Heavy Whipping Cream
1/2 teaspoon of Vanilla extract
Kahlua, about a 1/4 cup
Chocolate Covered Espresso Beans (for garnish)
Set up a double boiler, then pour a pint of the cream in. Add vanilla, stir. Heat this slowly, as to not scald the cream. When the cream just begins to steam, add your chopped white chocolate, stir until the chocolate has melted and remove from heat. Throw the bowl in your freezer or fridge to cool. Check on it occasionally and stir to prevent a film from forming on the top. The mixture needs to cool completely before you try to whip it. Don’t rush it. The colder the better.
Once the mixture is chilled, add the remaining cream and whip on your blender’s highest setting until just before you reach stiff peaks. It will take a few minutes, be patient. Stop the mixer and add your Kahlua. I usually just eyeball it, adding a couple splashes at a time, to taste. Once the flavor is where you like it, give it one more quick mix and either serve immediately or store in the fridge/freezer until it’s time to get fat. Chopped chocolate covered espresso beans make a diesel garnish and add a crunchy texture.