1 In a double boiler, melt white chocolate bits in water.
2 Whip the heavy cram until thick.
3 Fold the melted white chocolate into the cream.
4 In a small cup, combine powdered gelatin with cold water. Heat in microwave at high for 45 seconds, until gelatin is dissolved.
5 Mix into the white-chocolate cream.
6 Add some chocolate bits or chips and fold, then pour contents in a mold. Refrigerate for 3-4 hours.
7 To serve, immerse mold in warm water, then invert on a serving plate.
8 Garnish with chocolate bits and mint leaves if desired.
Not a NESTLÉ®-tested recipe.