2 cups DairyPure® Heavy Whipping Cream, divided
12 ounces white baking chocolate, coarsely chopped
1 tablespoon confectioners' sugar
1 teaspoon vanilla extract
½ cup peppermint candies, crushed for garnish
In a small heavy saucepan, combine chocolate and 2/3 cup cream; cook and stir over medium-low heat until smooth.
In a bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form.
Fold 1/4 cup of the whipped cream into chocolate mixture, then fold in remaining whipped cream.
Spoon into dessert dishes. Refrigerate, covered, at least 2 hours. Garnish with crushed peppermint candies.