2 cups (16 fluid ounces) heavy whipping cream, chilled
1/2 cup (58 g) confectioners’ sugar
1/4 cup (24 g) nonfat dry milk
1/3 cup (2 2/3 fluid ounces) hot water
10 ounces white chocolate, chopped (plus more shavings for serving)
4 tablespoons (56 g) unsalted butter, chopped
1 teaspoon pure vanilla extract
Berries, for serving
In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, whip the heavy whipping cream on medium-high speed until soft peaks form. Add the confectioners’ sugar and beat until stiff, glossy peaks form. Place the bowl of whipped cream in the refrigerator to chill.
Remove the large bowl of whipped cream from the refrigerator, and pour the slightly cooled chocolate mixture into the bowl. Carefully mix and fold the ingredients together, taking care not to deflate the whipped cream more than necessary. Divide the mixture among serving jars or bowls. Cover and refrigerate until set, about 2 hours. Serve chilled, with white chocolate shavings and berries.