Heat cream in a very small saucepan or microwave and boil until it reduces by half. Stir in the liqueur if using. Pour over broken white chocolate in a dry heatproof bowl and either microwave for 1-2 minutes on 50% power until chocolate has melted; or place over a saucepan of simmering water until chocolate has melted. Do not overheat the chocolate.
Stir until combined but do not overbeat. Â Refrigerate and stir occasionally until it is firming up evenly.
Put into a piping bag with a plain wide nozzle and pipe into the heart shaped petite mould. Alternatively spoon in. Level off any excess with a spatula. Refrigerate until firm then turn out.
Notes
Lyndey’s Note: If for some reason your chocolate mixture seizes, add a little more very hot cream.
