Melt chocolate by placing in I· quart mixing bowl that fits snugly over another bowl filled with hot tap water (120 degrees). When smooth and melted, remove 2 tablespoons water from bowl below and pour over melted chocolate. Whisk until smooth and glossy. Leave over a water bath while whipping cream.

Pour cream into a deep I ½-quart mixing bowl. Whip until soft peaks form on the surface but cream remains somewhat liquid underneath. (You can detect how liquid by wiggling bowl.) When chocolate is 98.6 degrees on a candy thermometer, remove from the water bath. Pour in ½ of softly whipped cream and whisk immediately to combine. (Note that cream slightly deflates from the warmth of chocolate.)

Pour all of the chocolate cream into remaining whipped cream and whisk together until it is incorporated, resulting in cream with smooth soft peaks. (Too much manipulation of cream will change the smooth texture.) Use immediately as frosting or filling. Yields about 2½ cups.

Note: There is less of a problem encountered when cocoa powder ls used in chocolate whipped cream. To make 2 cups of this, first, mix ½ cup sugar and ¼ cup cocoa powder, then stir in I cup whipping cream. Chill at least 30 minutes to dissolve, then whip until soft peaks