- 1 cup strong brewed coffee
- 2 cups heavy cream
- 8 ounces white chocolate pieces
- In a saucepan over high heat, combine the coffee and cream and bring to a boil. Reduce the heat to medium. Stir in the chocolate, whisking as it melts, and simmer for 20 minutes. Serve immediately or store, refrigerated, in an airtight container for up to 24 hours. Reheat in a double boiler.