|white chocolate containing cocoa butter, chopped||.|
|cream cheese, softened but still cool (65° to 70°F/19° to 21°C)|
|unsalted butter, softened but still cool (65° to 70°F/19° to 21°C)|
|crème fraîche or sour cream|
|pure vanilla extract||.||.|
In a medium microwavable bowl, stirring with a silicone spatula every 15 seconds (or in the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water), heat the white chocolate until almost completely melted.
Remove the chocolate from the heat source and stir until fully melted. Let the chocolate cool until it is no longer warm to the touch but is still fluid (75° to 80°F/24° to 27°C).
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.