Melt the Chocolate : Start by chopping your chocolate into small, even pieces. This helps it melt smoothly. Place the chocolate in a heatproof bowl. Heat the water in a small saucepan until it’s simmering, then pour it over the chocolate. Let it sit for a minute or two, then stir gently until the chocolate is completely melted and smooth.

Chill the Mixture : Once the chocolate is melted, pop the bowl into the refrigerator. Let it chill for about 30 minutes. This step ensures the mixture is cool enough to whip properly later.

Whip the Cream : Pour the heavy cream into a mixing bowl. Using a hand mixer or a stand mixer, whip the cream on medium speed until soft peaks form. Be careful not to overwhip it should still look light and fluffy.

Combine the Chocolate and Cream : Slowly fold the chilled chocolate mixture into the whipped cream. Use a spatula and mix gently to avoid deflating the cream. If you’re adding vanilla extract, stir it in now.

Chill Again : Transfer the Chocolate Whipped Cream to a container and refrigerate it for at least an hour. This gives it time to firm up and develop its full flavor.

Serve and Enjoy : Once it’s chilled, give it a quick stir before serving. It’s ready to be used however you like!