Crème Parisienne

This simple chocolate cream can be used for most of the recipes in this book that call for chocolate added to whipping cream, either as is or, if applicable, with gelatin added. This cream will not break, which can happen when you add warm melted chocolate to whipped cream that is too low in butterfat, because its fat content has been increased by whipping the cream with the chocolate already added. If prepared using regular heavy cream (35 percent butterfat), it should be made the day befo