Recipe from 《chocolate desserts by Pierre Herme》 P223

         http://2.bp.blogspot.com/-R9eD1bHNb40/Tu-wsAZw8NI/AAAAAAAACEo/1pPnJ5uh6ak/s400/chocolate+whipped+cream+(3).jpgwhipped cream）" TITLE="P.H大师---巧克力鲜奶油霜（chocolate whipped cream）" />

Ingredients:( makes about 3 cups/600g)

·3 1/2 ounces (100g) bittersweet chocolate, preferably Valrhona Caraibe, fine chopped

·2 cups (500g) heavy cream

·2 tablespoons sugar

配料：(成品约3杯/600克）

· 100克苦甜巧克力，推荐法芙娜 66.5%，切碎

· 2杯（500克）鲜奶油

· 2大勺细砂糖

   Directions

1. Put the chocolate in a mixing bowl that's large enough t be used for whipping the cream. Bring the cream and sugar to a full boil in a heavy-bottomed medium saucepan. Pull the pan from the heat and pour the cream over the chocolate, mixing energetically with a whisk so that the chocolate is completely blended into the cream. Chill the chocolate cream for at least 5 hours or, better yet, overnight. ( The cream should be chilled to about 40°F(4°C)，as measured on an instant-read thermometer.)

做法：

把鲜奶油+糖混合在一个厚底的奶锅里煮滚后，倒入装有巧克力的碗中,用打蛋头搅匀。入冰箱冷藏至少5个小时，最好过夜。（冷藏好的温度应该是在40°F/4°C)

2. Just before you ready to whip the cream, place the bowl of cream in a large bowl filled with ice cubes and cold water. Whip the cream with a whisk until it is almost form. Go easy -- because of the chocolate and the ice-water both, the cream will thicken quickly. The consistency you're looking for is that is firm enough to spread but soft enough to still feel light and creamy in your month.

把冷藏好的巧克力奶油倒入一个倒入一个置于冰水盆中的大碗里，用打蛋器打发。很容易打发，因为巧克力在冰盆中很快就变得浓稠。奶油霜的浓稠度是：浓稠到能够用来涂抹，同时在口中的感觉是如奶油般的轻盈。

KEEPING:

The unwhipped mixture can be refrigerated covered and away from foods with strong odors, overnight. Once whipped, the cream is best used immediately, but it can be kept covered in the refrigerator for up to 3 hours.

存放：

没打发的巧克力奶油，密封存放冰箱一天，不要与气味浓烈的食物放在一起。一旦打发，最好马上使用，不过也可以在冰箱存放3小时。

TIP:

The secret to making chocolate whipped cream is temperature -- it must be very cold before you whip it. In fact, after the cream and chocolate are blended and chilled, the best thing to do is whip the cream in an water bath. Do this, and you'll find you'll have perfect cream every time.---P.H

贴士：

打发巧克力奶油霜的关键是温度 -- 一定要低温。当巧克力搅拌冷却后，置于冰水中打发，这样做，每次你都能得到完美的巧克力奶油霜。---P.H说。

我是把它冷冻几个小时，不用冰盆，也很容易打发。（两种方法对比，没觉得味道有什么不同。)