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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 


  • 8 Célébration vanilla wafer cookies, quartered


Vanilla Wafer Cookies

See the product




20 min


8 min

White Chocolate Whipped Cream

  1. Place the chocolate in a bowl.
  2. 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

  1. 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.


  1. 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.
  2. 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.

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