Ingredients:

  • 9 oz high-quality white chocolate (at least 20% cocoa butter), finely chopped
  • 1/3 cup heavy whipping cream (minimum 36% fat)
  • 1 tbsp unsalted butter, softened to room temperature
  • 1/2 tsp pure vanilla bean paste
  • 4 oz extra white chocolate for coating
  • 1 tbsp optional toppings (crushed freeze-dried raspberries, coconut, or matcha powder)

Instructions:

  1. Chop the 9 oz high-quality white chocolate into very fine pieces using a sharp knife.
  2. Place the chocolate in a heat proof glass or metal bowl.
  3. Heat 1/3 cup heavy whipping cream in a small saucepan over medium heat until small bubbles form around the edges.
  4. Pour the hot cream over the chopped chocolate immediately and let it sit for 2 minutes without stirring.
  5. Whisk slowly starting from the center, moving outward until the mixture becomes glossy and pale ivory.
  6. Add 1 tbsp softened unsalted butter and 1/2 tsp vanilla bean paste.
  7. Cover with plastic wrap pressed directly onto the surface and chill for 2 hours until firm enough to scoop.
  8. Scoop into 24 even balls and roll quickly between your palms.
  9. Melt the remaining 4 oz extra white chocolate in 20 second bursts in the microwave until completely fluid and smooth.
  10. Dip each chilled ball into the melted chocolate and garnish until the coating starts to set.