12 ounces caramelized white chocolate, such as Valrhona Dulcey , roughly chopped
Salt, to taste
Directions
In a 2-quart stainless steel saucier, warm cream over medium heat until steaming-hot. Meanwhile, place caramelized white chocolate in a medium bowl. When cream begins to bubble around the edges, remove from heat and pour over chocolate. Let stand 30 seconds, then whisk gently to combine. If you like, season to taste with a pinch of salt. Let stand at room temperature until 74 degrees F , about 30 minutes, stirring from time to time to ensure it cools evenly. Use as a sauce or glaze for cake.
