Ingredients:
1 c heavy cream
150 g finely chopped white chocolate
1 tbsp corn syrup
1 tsp vanilla

Bring 1/2 c heavy cream and corn syrup to a low simmer, and pour the mixture over chocolate in a heat proof bowl. Let sit for 2 minutes and stir until fully incorporated. Add vanilla and remaining heavy cream. Cover with plastic wrap and refrigerate until fully chilled. Whip until the mixture just holds stiff peaks.

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