Active Time
N/A
Total Time
20 MIN
Yield
Serves : 6
© Anna Williams

How to Make It

Step 1    

Put the white chocolate in a microwavable bowl and heat at high power for 30 seconds at a time until half melted. Alternatively, put the white chocolate in the top of a double boiler over barely simmering water and stir until half melted, about 2 minutes.

Step 2    

In a small saucepan, combine 1/4 cup of the heavy cream with the corn syrup and raspberry liqueur and bring just to a simmer. Pour the hot cream mixture over the white chocolate and whisk gently until smooth. Add the butter and whisk vigorously until slightly thickened and fudgelike, about 1 minute.

Step 3    

Pour the remaining 2 cups of heavy cream into a large chilled bowl. Sift the confectioners' sugar and cocoa over the heavy cream. Beat at medium speed until soft peaks form.

Step 4    

Scoop the chocolate ice cream into bowls and top with the hot white chocolate fudge sauce and a generous dollop of the cocoa whipped cream. Garnish with the berries and serve.

Make Ahead

The white chocolate sauce can be refrigerated for up to 2 days; rewarm the sauce in a microwave oven. The cocoa whipped cream can be refrigerated overnight.

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