I fall into the camp of white chocolate lovers because, unlike white chocolate critics, I don’t compare it to dark chocolate. Instead, I appreciate it for its own lavishly rich merits. Because it’s on the sweeter side, white chocolate sauce pairs especially well with desserts with the puckery punch of lemon, such as the Lemon Semifreddo (page 65), Super-Lemony Soufflés (page 130), or Freestyle Lemon Tartlets (page 94.) Be sure to use real white chocolate, one which lists only cocoa butter in the list of ingredients, and no other vegetable fats. Since white chocolate plays such an important part in this sauce, you want it to be as good as it possibly can be.

　　

Ingredients

makes 1 cup (250 ml)

　　3/4 cup (180 ml) heavy cream or half-and-half

　　9 ounces (255 g) white chocolate, chopped

　　

Step 1

In a small saucepan, warm the cream or half-and-half over low heat. When it just begins to boil, remove from the heat and add the white chocolate. Let stand for 1 minute, then whisk until the chocolate is melted and the sauce is smooth. Serve the sauce warm.

　　

Storage

Step 2

This sauce can be stored in the refrigerator for up to 1 week. Rewarm before serving.

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.