If Amy could get onboard with more complementary flavors when seasoning, her idea could work. I found this article and I might actually be curious enough to order a high-end bar of white chocolate (whatever that is,) to make a more savory sauce – it sounds like the sweetness should be tempered so as to only to complement the seafood, the way lemon often does: https://wafoodie.com/blog/2012/10/white-chocolate-alfredo-sauce-lobster-tails.
If anybody tries this, or has tried it, let us know if you have any other ideas for how to actually make this well. Or, is it still just as gross as Amy described it?