Chocolate Whipped Cream

Into a mixing bowl, pour the cream and refrigerate for at least 15 minutes. (Chill the handheld mixer’s beaters alongside the bowl.)

If the chocolate lacquer glaze is no longer fluid, place it in a custard cup and set it in a bowl filled with a little hot water. Gently stir the glaze until it becomes fluid, then let it cool until no longer warm to the