1teaspoonvanilla extractor 1 tablespoon Grand Marnier or Bailey’s Irish Cream
Instructions
Place chocolate pieces in a mixing bowl.
In a small saucepan over medium heat, bring ½ cup cream to a simmer. Pour over butter and chocolate mixture. Let it sit for 1 minute, then stir until smooth.
Add butter, stirring until completely incorporated. Add vanilla, Grand Marnier, or Bailey’s Irish Cream Liqueur.
Place the remaining heavy cream in a large mixing bowl and beat until stiff peaks form (you can also use a stand mixed). Fold in white chocolate mixture until combined.
Refrigerate for 4 hours, or until firm. Store up to one week in fridge or one month in freezer; soften in fridge before using.
Enjoy!
Notes
*For best results use a high-quality white chocolate. If using white chocolate chips use the best quality you can find, like Ghiradelli, and reduce to 6 ounces.