Bring the cream to a boil, gently stirring with a whisk melt in cream chopped chocolate. Very important! All the time stir not allowing to form the foam. Cream to take not less than 30% fat (for whipping later). Once the chocolate has dissolved, turn off the pan and put to cool. You can immerse the pot in a container of cold water. Important!! Periodically stir the cream during cooling, preventing the formation of foam. At the final stage the pan can be put for 30 minutes in the refrigerator. Meanwhile, beat butter with sugar. The butter should be soft, at room temperature. First, it is possible to grind with sugar with the help of a fork and then use a mixer.

On low speed start whipping the cream with the chocolate. Important! The cream should be enough to cool and be of the same temperature with the oil. Otherwise, there will be a separation of the cream. Whisk to increase the amount of cream 2 times, gradually increasing speed of mixer.

Once the volume has increased and cream visibly brightened up, continuing to whisk, gradually enter into the whipped cream butter. Whisk until lightness, introducing champagne or liqueur (one teaspoon).

Ready cream should be used to make cakes immediately since it rapidly solidifies. In extreme cases the cream can be whipped again, but the volume was greatly reduced.