until smooth. let cool.
beat the remaining 1/2 cup of cream in a small bowl using a hand mixer (most stand mixers are too large for this amount of cream) just until stiff peaks begin to form.
fold the cream into the chocolate mixture: begin by adding a heaping spoonful of the whipped cream into the chocolate custard base. gently stir the cream in to lighten the mixture. when mixed, add about a third of the remaining whipped cream to the chocolate base. scrape the spatula through and under the chocolate, and fold that over onto the cream. turn the bowl 90 degrees and repeat. keep turning the bowl and folding the 