Joanne,Melb.Aus - White Chocolate Sauce

Joanne, I feel so much better now cuz' when I pulled out the
cookbook, the recipe had metric included, but I feel worse
because it includes bourbon. But, I know there are
substitutions available (maybe even on TKL) incl. a
non-alcoholic bourbon flavoring, which I will look for the
name for you. We'll get this together yet. I will post what
info I track down. I am going to type it verbatim, so the
tips are included. Hope your daughter enjoys this and
unfortunately, I won't be able to offer you any tips about
the waistline thing. LOL

"This topping, which has the consistency of soft cream cheese,
must be made at least 4 hrs. in advance of using, so it can
set up. it will keep for a week in the refrigerator or can be
frozen for up to 6 months. Use it on top of a slice of plain
chocolate cake such as bete noire or spoon it over chocolate
mousse, pudding or brownies, to turn a simple dessert into a
fancy one. It is also delicious warmed & spooned over fresh
fruit."

White Chocolate Cream

1 C. (8 fluid oz/250ml) heavy (double)cream
12 oz (375 g) best quality white chocolate, chopped (2 1/3 C)
1/4 - 1/3 C (2-3 fl oz/60-80 ml) bourbon whiskey

Gently warm the cream in a small saucepan over medium heat
until small bubbles begin to appear at the edges. Remove from
the heat & stir in the chocolate until the mixture is smooth
& the chocolate has melted completely. Do not stir so
vigorously that bubbles form.

Alternatively, place the chocolate in a food processor fitted
with the metal blade or in a blender. Pour the hot cream over
chocolate & allow to sit for 15 seconds. With the pusher or
lid in place to prevent splattering, process or blend until
smooth.

Add the bourbon to taste & process briefly. If there are any
visible lumps, strain the mixture through a fine mesh sieve.
Before using, let cool, cover & chill for at least 4 hrs, or
until it no longer flows.

Makes about 3 C. (24 fl oz/750 ml)

Credit to: Williams Sonoma Kitchen Library - Chocolate