Whipping heavy cream with melted chocolate This morning I put 60g dark chocolate (pieces) into a glass jug and heated it in the microwave for bursts of 10 seconds, while stirring, to soften it.

I then added a table spoon of cold, extra thick cream and gave it a couple more bursts/stirs to melt and mix them together.

Obviously, the mixture was fairly warm but as there was not much cream involved I thought it would be ok to mix and whip.

I added ~300ml of cold, extra thick cream, mixed it until smooth and evenly chocolate coloured and then whisked with a hand mixer.

The result was 10-20 seconds of smooth, but not "whipped" chocolate cream and a sudden change to lumpy, mud-like chocolate cream.

I tasted it and found it to be palatable, but not aesthetically pleasing as it was clearly not "whipped". If I wanted an edible scene which included a muddy garden I'd be winning. (I don't.)

Do I need to re-chill the chocolate+cream mix before attempting to whip it?

Did I curdle (and thus should avoid eating) the cream?

EDIT: I finally got it to work by melting chocolate into a small amount of cream with the most minimal microwave heating. This was the refrigerated and when I returned (after work) it had completely solidified, so I heated for 10 seconds and whipped into the rest of the cream. This worked perfectly.
If you are trying to make chocolate frosting using whipped cream, you need to: 



Whip the cream first. 
Melt the chocolate and add some amount of whipped cream to the melted chocolate (mix it by cut and fold method)
Add this mixture to the remaining whipped cream and fold it. Don't
over-mix it, it would knock out the air from the whipped cream.


To make chocolate ganache frosting, you just need to follow simple steps:


The ratio to make chocolate ganache frosting I use is 2 parts of chocolate to one part cream (by volume). 


Heat the cream and bring it to the boil. 
Once cream comes to boil, add the hot cream to chocolate. Let it sit for2-3 minutes. Now stir till it is well combined.
Let it cool completely. It would thicken up. Use it as your requirement.


If you feel that the ganache is too thick, you can add hot milk and mix it and then cool.

The images have been taken from internet.