CHOCOLATE WHIPPED CREAM

• Makes about 1½ cups This simple recipe uses cream and bittersweet chocolate (rather than the more commonly called-for cocoa) and
  produces a rich and dense whipped cream, sort of like a mousse or a whipped ganache. Be sure to budget time to refrigerate the mixture, as this makes the whipping much easier.
• Use this as a topping for ice cream cakes or pies, sandwiched in the middle of a layer cake, or as an accompaniment to any dessert.

MAKES ABOUT: 1½ cups

CHILLING TIME: 1 to 2 hours

SHELF LIFE: None—use right away

INGREDIENTS:

• • 3 ounces bittersweet chocolate (52% to 60% cacao), finely chopped (heaping ½ cup)
  • 1 cup heavy cream

INSTRUCTIONS:

• 1. Put about 2 inches of water in the bottom of a medium saucepan and bring to a simmer over medium-high heat.
  2. Put the chocolate in a heatproof nonreactive bowl and set over but not touching the simmering water.
  3. Whisk the chocolate until melted, then whisk in ¼ cup of the cream.
  4. When completely smooth, add the remaining cream in ¼-cup increments, blending well after each addition. TIP: Go slowly as you add the cream; adding it too quickly will cause the chocolate to seize up.
  5. When all the cream is added and the mixture is completely smooth, remove from the heat and refrigerate for 1 to 2 hours.
  6. Remove the bowl from the refrigerator and whisk by hand just until the mixture becomes fluffy. Be careful not to overwhip it, which will result in a stiff, grainy texture. (Don’t be afraid to whip by hand! It takes less than a minute of whipping to achieve the right consistency, and it’s very easy to overwhip this cream using a mixer.)
• Use this as a topping for ice cream cakes or pies, sandwiched in the middle of a layer cake, or as an accompaniment to any dessert.

CHOCOLATE SHAVINGS:

• Chocolate shavings are used to garnish many desserts at the Creamery.
• Chocolate shavings are made by scraping a large chef’s knife at an angle across the flat surface of an 11-pound block of chocolate.
• Perfect curls of chocolate are produced when the angle is perfect and the temperature of the chocolate is just right.
• For home cooks, the technique can be approximated using a vegetable peeler and a large chunk of chocolate.
• It is important to make sure the chocolate isn’t too warm or too cold to get the desired curly shapes.
• Unwrap one end of the chocolate and hold it over a clean work surface.
• Use a vegetable peeler to pull along one of the flat edges of the chocolate.
• The resulting shavings may be flaky at first, but they will get better with practice.
• Use an offset spatula to pick up the curls and place them directly onto your dessert.
• If not using the shavings right away, transfer them to a baking sheet and hold them at room temperature (or in the refrigerator if your kitchen is particularly warm) until ready to use.