Bittersweet Chocolate Chantilly

• 1 1/2 cups heavy cream
• 3 1/2 ounces bittersweet chocolate, preferably Valrhona 71% cacao, finely chopped, plus additional for garnish

1. Whisk the cream in a large metal bowl until thick but before soft peaks form.
2. Transfer to the freezer.
3. Fill a medium saucepan with an inch of water and bring to a simmer.
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. Melt the chocolate, stirring occasionally, then remove from the heat.
6. Let cool.
7. The chocolate should be cool and liquid and not yet solidified.
8. Whisk the cold cream continuously while adding the chocolate in a slow, steady stream.
9. When the chocolate is fully incorporated, freeze the mixture for 2 minutes.
10. Divide among 4 serving bowls and let stand for a few minutes before serving.
11. Shave chocolate over the chantilly for garnish.

heavy cream, bittersweet chocolate

Taken from www.epicurious.com/recipes/food/views/bittersweet-chocolate-chantilly-390719 (may not work)