@thepastrynerd: Recipe⬇️ - 300 g whipping cream (1) at least 33 % fat to heat - A vanilla pod or a tbsp of vanilla extract - 300 g whipping cream (2) at least 33 % fat kept in the fridge - 240 g white chocolate (at least 30%) - cut in small pieces Heat up the whipping cream (1) to a boil with one vanilla pod or vanilla extract. Let it infuse for 20 minutes. Put your white chocolate in a large bowl. Remove the vanilla pod from your whipping cream (1) and heat it up again to a boil. Pour onto your white chocolate. Let this for 1 min for the chocolate to melt. Add the cold whipping cream and whisk until it becomes homogeneous. Let it rest in the fridge for 6 hours at least otherwise you will not be able to whip it. Whip to soft peaks before assembly of a mousse cake and to stiff peaks for piping