Dark Chocolate Chantilly Cream
|Best quality dark chocolate/70% cocoa solids||3 1⁄2 Ounce (100 Gram)|
|Whipping cream||7 Fluid Ounce (200 Milliliter)|
1. Microwave the chocolate, following the maker's instructions, or in a bowl set over a pan of barely simmering water (the bowl must not touch the water).
2. Whip the cream using an electric whisk - it should be light and frothy and not too stiff.
3. Add a third of the whipped cream to the melted chocolate and whisk until you obtain a smooth even texture.
4. Then carefully incorporate the rest of the cream using a spoon.