Sometimes a dessert needs a topping that is richer than plain whipped cream, but lighter and less intense than ganache. Start at least 4 hours, or up to a day, ahead to allow the cream to chill before you whip it. —Alice Medrich
about 1 1/2 cups
semisweet or bittersweet chocolate (not more than 62% cacao), chopped medium-fine
A pinch or two of salt (optional)
In This Recipe
Put the chocolate in a medium bowl.
Bring the cream to a gentle boil in a large heavy saucepan and pour over the chocolate. Let stand for 30 seconds, then stir well.
Let stand for 15 minutes or so to finish melting every last speck of chocolate, then stir until the mixture looks perfectly uniform. Let cool.
Taste and add salt, if desired. Cover and refrigerate for at least 4 hours, or until completely chilled (I like to leave it overnight, and it can be prepared to this point up to 4 days ahead).
To serve, whip the cream with an electric mixer until it lightens and holds a shape (it won't be smooth if you overwhip it). Use immediately or refrigerate until needed.
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).