Bittersweet Chocolate Chantilly

Directions

1. 1
   Whisk the cream in a large metal bowl until thick but before soft peaks form.
2. 2
   Transfer to the freezer.
3. 3
   Fill a medium saucepan with an inch of water and bring to a simmer.
4. 4
   Put the chocolate in a large heatproof bowl and set over the saucepan; do not let the bottom of the bowl touch the water.
5. 5
   Melt the chocolate, stirring occasionally, then remove from the heat.
6. 6
   Let cool.
7. 7
   The chocolate should be cool and liquid and not yet solidified.
8. 8
   Whisk the cold cream continuously while adding the chocolate in a slow, steady stream.
9. 9
   When the chocolate is fully incorporated, freeze the mixture for 2 minutes.
10. 10
    Divide among 4 serving bowls and let stand for a few minutes before serving.
11. 11
    Shave chocolate over the chantilly for garnish.