Microwave chocolate and 1/2 cup of the whipping cream in large microwaveable bowl on HIGH 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted. Cool 20 minutes or to room temperature, stirring occasionally.
Beat remaining whipping cream in chilled medium bowl with electric mixer on medium speed until soft peaks form. (Do not overbeat.) Add half of the whipping cream to chocolate mixture; stir gently with wire whisk until well blended. Add remaining whipped cream; stir just until blended. Pour into individual dessert dishes or small serving bowl.
Refrigerate at least 2 hours or until firm. Store left over dessert in refrigerator.