It's true: all you need are 9 ounces (by weight) of chocolate, 5 tablespoons of liquid and 1-1/2 cups of cream.
That's it. No gelatin. No powdered mix. No eggs. In fact in it's simplest form, the liquid is just water.
Since you only have three ingredients, choose them with care. For the chocolate, chose milk, dark, or bittersweet sold in bar form. No chips, no "candy coating" and nothing molded into shapes. It's all about the flavor. Chop your delicious chocolate into chip-sized pieces, and place in a microwave-safe bowl.
For the liquid, chose up to 3 tablespoons of liqueur such as Grand Marnier, Amaretto, Rum, Framboise or Frangelico, and add water to make up 5 tablespoons total liquid. You can also use strong coffee for your liquid. Pour the liquid over the chocolate. I know we are breaking some rules here, but trust me on this.
Put the bowl in the microwave, and cook for 2 minutes on 50% power for dark and milk chocolate, and 20% power for white. Once heated, stir gently until smooth. Set aside until a small dab on your upper lip feels cool to the touch.
Measure 1-1/2 cups of the best heavy cream you can find. It must say "Heavy Cream" on the carton. Don't even THINK of using half and half, creamer or <shudder> Cool Whip. It's not like you eat this stuff every day, so get the real thing!
Pour the cold heavy cream into a large mixing bowl and put the whisk attachment on your mixer. Beat at high speed until soft peaks form. A "soft peak" means that when you pull the whisk attachment out of the heavy cream, it will leave behind a pointed whipped cream peak which will then droop over slightly.
Once the cream is whipped, use a silicone spatula to gently fold the chocolate mixture into the cream and put immediately in a serving bowl or smaller bowls for individual servings. Refrigerate for 2-3 hours before serving. Excellent with fresh fruit or a very thin cookie.