Melt the chocolate: In a heatproof bowl, melt the white chocolate over a double boiler or in the microwave (20-second intervals, stirring in between) until smooth. Let it cool slightly.
Whip the cream: In a large bowl, whip the heavy cream until soft peaks form. If using condensed milk, fold it in at this stage.
Beat egg whites: In a separate clean bowl, beat the egg whites until stiff peaks form. (Skip if going egg-free.)
Combine: Gently fold the melted chocolate into the whipped cream, then carefully fold in the egg whites (or extra whipped cream). Add vanilla extract.
Chill: Spoon mixture into a glass bowl or individual cups. Refrigerate for at least 2–3 hours, or until set and fluffy.
Serve & enjoy: Garnish with lime zest, berries, or white chocolate curls for an elegant touch.
Tips & Variations
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