Ingredients
White Chocolate Whipped Cream
- 3 oz (85 g) white chocolate, chopped, plus more for serving
- ¾ cup (180 ml) 35% cream
Blueberry Compote
- 1 ½ cups (225 g) fresh or frozen blueberries, plus more for serving
- 3 tbsp sugar
- 1 tsp (5 ml) lemon juice
- 1 tsp cornstarch
Topping
- 8 Célébration vanilla wafer cookies, quartered
White Chocolate Whipped Cream
- Place the chocolate in a bowl.
- In a small pot, bring the cream to a boil. Pour the hot cream over the chocolate and let sit for 1 minute without stirring. Whisk until smooth. Cover with plastic wrap directly on the surface of the cream. Refrigerate for 3 hours or until completely chilled.
Blueberry Compote
- Meanwhile, in another small pot off the heat, combine all of the ingredients. Bring to a boil. Simmer over medium heat for 3 minutes, stirring frequently. Transfer to a bowl. Cover and refrigerate for 1 hour or until completely chilled.
Assembly
- Using an electric mixer, beat the chilled white chocolate cream until semi-stiff peaks form. Transfer to a pastry bag fitted with a plain tip.
- Divide the blueberry compote and wafers among four 1-cup (250 ml) jars. Add the white chocolate whipped cream. Using a fine grater, top each jar with some grated white chocolate. Garnish with a few fresh blueberries, if desired.