Bittersweet Chocolate Chantilly

1. 1

   Whisk the cream in a large metal bowl until thick but before soft peaks form.

2. 2

   Transfer to the freezer.

3. 3

   Fill a medium saucepan with an inch of water and bring to a simmer.

4. 4

   Put the chocolate in a large heatproof bowl and set over the saucepan; do not let the bottom of the bowl touch the water.

5. 5

   Melt the chocolate, stirring occasionally, then remove from the heat.

6. 6

   Let cool.

7. 7

   The chocolate should be cool and liquid and not yet solidified.

8. 8

   Whisk the cold cream continuously while adding the chocolate in a slow, steady stream.

9. 9

   When the chocolate is fully incorporated, freeze the mixture for 2 minutes.

10. 10

    Divide among 4 serving bowls and let stand for a few minutes before serving.

11. 11

    Shave chocolate over the chantilly for garnish.

* Per serving · 4 servings · Values may vary.

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