Ingredients
1 envelope (1/4 ounce) unsweetened powdered gelatin
12 ounces white baking chocolate, roughly chopped
2 1/2 cups heavy cream
Preparation
Dissolve gelatin in 1/4 cup cold water; let stand 5 minutes. Place chocolate in the bowl of a food processor and pulse until very finely chopped.
Prepare an ice-water bath. Place 3/4 cup cream in a small saucepan, and bring to a simmer over medium-high heat. Add gelatin mixture and stir until completely dissolved, 30 seconds. Pour into food processor with motor running and process until chocolate mixture is smooth.
Transfer to a medium bowl and place over ice water bath. Chill until mixture is thick enough to fall from a spoon in ribbons.
Meanwhile, whip remaining 1 3/4 cups cream to soft peaks. Fold into chilled chocolate mixture. If not using immediately, refrigerate in an airtight container up to 1 day.
