2 lb. Semisweet Chocolate chopped & melted (calibaut)
1 qt. Heavy Cream
8 Gelatin sheets soaked in 2 cups of cold water (or 4 envelopes Knox into 1 qt. water)
1 qt heavy cream, whipped to soft peaks

Melt chocolate in a double boiler and pour into large mixing bowl.

Presoak gelatine in cold water for about 5 mins.

Boil heavy cream.

Squeeze water out of gelatin and add gelatin to hot cream. Pour cream into chocolate and mix. Chill in refridgerator 20 mins or until firm.

Whip heavy cream to soft peaks then gently fold whipped cream into chocolate mixture.

Place in airtight container and keep refrigerated.