Ingredients
1
pint (2 cups) heavy whipping cream, well chilled
10
to 12 oz bittersweet baking chocolate (60% to 70% cacao), broken into small pieces
Preparation
In large bowl, beat whipping cream at medium speed just until stiff peaks form.
In double boiler or in bowl set over saucepan, melt chocolate over simmering water. Pour melted chocolate into whipped cream; fold chocolate into cream (do not overmix; mixture can have a few streaks). Refrigerate at least 1 hour before serving.
