Combine 1/3 cup whipping cream and
chocolate in medium metal bowl. Set over saucepan of barely
simmering water (do not let bottom of bowl touch water).
Stir until mixture is smooth. Remove from over water. Cool
15 minutes. Beat remaining
1 2/3 cups whipping cream, sambuca and vanilla in large
bowl until soft peaks form. Fold 1/4 of whipped cream into
white chocolate mixture to lighten. Fold in remaining whipped
cream in 2 additions. Chill topping up to 8 hours.
Makes 8 servings.
About Valrona
The origins of Valrhona Chocolate go back to 1922 in the
Rhone Valley of France. Since then, the mission of Valrhona
has been to create exceptional chocolate, utilizing the
natural aromas of the various cocoa growing regions and
in keeping with the traditions of the French chocolate making
craft.
