Budino di Cioccolato

This simple chocolate dessert is lightened by means of whipped cream and a French meringue. The usual technique for whipping cream is to beat it over ice (see “Panna Montata”). In this case, however, it is important not to; if the cream is too cold when folded into the warm chocolate mixture, the chocolate will seize in bits and the smooth texture of the dessert will be compromised.