Tartufo di Paradiso

This is an incredibly rich dessert and certainly not for the faint of heart or clogged of artery. Success depends on using the best high-cocoa solid chocolate, such as Valrhona Gua-naja. The color should be almost black, hence the tartufo, or black truffle, name. You can form these into large truffle round mounds or pour into a loaf pan, and unmold and slice like a terrine. Somehow the mounds seem more voluptuous. You decide.

Serve with dollops of whipped cream and wait for groans.<