Whip the cream:
While the chocolate is cooling, whip ¾ cup of the cold heavy cream to soft peaks using a hand mixer or stand mixer.
Combine:
Gently fold the whipped cream into the melted chocolate in 2–3 additions until fully combined and smooth.
Avoid overmixing — you want it light and airy.
Chill:
Spoon into serving glasses or bowls and refrigerate for at least 1 hour (or up to overnight) to set.
Serve:
Top with a dollop of the remaining ¼ cup whipped cream, chocolate shavings, berries, or a sprinkle of sea salt, if desired.
💡 Tips:
Use good-quality chocolate — it’s the star here!
For a vegan version, you can use coconut cream and dairy-free chocolate.
Would you like a flavored version (like mocha, orange, or mint)?
