sit for a minute. using a small spatula, stir the chocolate gently until it is smooth. let it sit on the counter until it reaches room temperature - it can’t be the least bit warm when you add it to the whipped cream.
working with the stand mixer with the whisk attachment or with a hand mixer in a large bowl, beat the remaining 1 cup heavy cream only until it holds the softest peaks. turn the machine to high, add the cooled white chocolate all at once and continue to beat until the whipped cream holds firm peaks. turn the whipped cream into a bowl, press a piece of plastic 