Dark Chocolate Whipped Cream

1. 1

   Put the chocolate in a medium bowl.

2. 2

   Bring the cream to a gentle boil in a large heavy saucepan and pour over the chocolate. Let stand for 30 seconds, then stir well.

3. 3

   Let stand for 15 minutes or so to finish melting every last speck of chocolate, then stir until the mixture looks perfectly uniform. Let cool.

4. 4

   Taste and add salt, if desired. Cover and refrigerate for at least 4 hours, or until completely chilled (I like to leave it overnight, and it can be prepared to this point up to 4 days ahead).

5. 5

   To serve, whip the cream with an electric mixer until it lightens and holds a shape (it won't be smooth if you overwhip it). Use immediately or refrigerate until needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.