|dark chocolate, 53% to 62% cacao, chopped<|
In a food processor, process the chopped chocolate until very fine.
In a 2-cup or larger microwavable cup with a spout (or in a small saucepan over medium heat, stirring often), scald the cream (heat it to the boiling point; small bubbles will appear around the periphery).
With the motor running, pour the cream through the feed tube in a steady stream. Process for a few seconds