3/4cup4.5oz(113g approx) Chocolate chips or bar cut into chunks(Lindt 70% dark is a good option)
1cup8oz(240ml) Heavy whipping cream
2teaspoonrum or 1 teaspoon vanilla
1tablespoonsugar if you don't like dark chocolate
Double boiler Method: Add chocolate + butter + salt in a bowl and place it on a bowl of simmering water making sure that the water does not touch the bottom of the bowl. When few chunks remain take it off the heat and mix till chocolate is smooth. Keep aside.
Microwave Method: Add the chocolate and butter in a microwave safe bowl and heat it for 30 seconds. Stir it and place it back for 30 seconds. Repeat the process until few chucks remain. Stir it till the chocolate is smooth.
Beat the heavy whipping cream + vanilla or rum + sugar until soft peaks form. (For optimum results, place the beater and the metal bowl in the freezer for at least 15 minutes before whipping)
Add the melted chocolate to the whipped cream and fold in gently till the white streaks can no longer be seen.
Pipe into serving cups and refrigerate it for an hour before serving. Let it stay out for about 15 minutes before serving.