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.Advertisement
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).