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Ingredients30 m servings 169 cals
Original recipe yields 10 servings
- Pour heavy whipping cream into a saucepan and bring to a low simmer over low heat; add cardamom, vanilla bean seeds, and the vanilla bean pod to the simmering cream.
- Remove saucepan from heat and stir white chocolate chips into the cream; stir continually until the chocolate has melted and the mixture is smooth.
- Return saucepan to low heat. Cook the sauce, stirring frequently, until thick, 10 to 20 minutes. Strain through a very fine mesh strainer into a bowl.
- Let sauce cool for at least 10 minutes before serving.
Per Serving: 169 calories; 14.4 g fat; 9.3 g carbohydrates; 1.4 g protein; 39 mg cholesterol; 24 mg sodium. Full nutrition