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 the fat content of the mixture is increased by adding the chocolate to the cream before whipping it. If you are using regular heavy cream (35 percent butterfat), make this the day bef