Ingredients
1-1/4 cups heavy whipping cream, divided 2 tablespoons sugar2 large egg yolks7 ounces white baking chocolate, chopped2 vanilla beansToasted sliced almonds, optional
Preparation
In a small saucepan, combine 1/4 cup cream and sugar; cook over medium heat until bubbles form around sides of pan.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Immediately remove from heat. Stir in chocolate until smooth.
Split vanilla beans lengthwise. Using the tip of a sharp knife, scrape seeds from the center into chocolate mixture; stir. Transfer to a large bowl; cool 10 minutes.
In a small bowl, beat remaining 1 cup cream until soft peaks form; fold into chocolate mixture. Spoon into 4 dessert dishes. Refrigerate, covered, 1 hour before serving. If desired, sprinkle with almonds.
