6 ounce white chocolate
3 tablespoon water
1 pint. heavy whipping cream
Whip cream in cold bowl; refrigerate. Melt chocolate in double boiler, slowly adding water. (You may substitute some or all of the water with brandy if you like.) Slowly fold chocolate into whipped cream. Using pastry bag, pipe into dessert bowls, custard cups or brandy snifters. Refrigerate. Garnish with cocoa powder.
Makes 4 servings.