Source: Martha Stewart Weddings, Spring 2006
- 12 ounces bittersweet chocolate (preferably 61% cacao), chopped
- 1 quart heavy cream
Put chocolate into a heatproof bowl; set aside. Heat cream in a medium saucepan until just simmering. Pour over chocolate. Let stand 15 minutes; whisk until smooth. Let cool completely, whisking occasionally. Cover with plastic wrap, pressing it directly on surface; refrigerate overnight.
Put into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes (do not overmix).