White Chocolate Sauce
Directions
- 1Add the cane sugar, whole milk, heavy cream, and water to a saucepan and heat until it reaches 175 degrees Fahrenheit.
- 2Remove the saucepan from the heat and add the chopped white chocolate and finely chopped cocoa butter.
- 3Use an immersion blender to blend the mixture for 20 to 30 seconds to emulsify.
- 4Add the fine salt and vanilla extract.
- 5Strain the sauce through a fine mesh sieve into a squeeze bottle and refrigerate for 4 hours.
Ingredients
- 170 g cane sugar
- 120 g whole milk
- 70 g water
- 45 g heavy cream
- 85 g real white chocolate, chopped
- 15 g cocoa butter, finely chopped
- 1.5 g fine salt
- 3 g vanilla extract
