1 cup heavy cream
2 Tablespoons cocoa nibs, coarsely chopped into smaller bits or whily bladed in a coffee grinder
Sugar to taste

Bring the cream and nibs to a boil in a small saucepan. Remove from the heat, cover, and let stand for 20 minutes. Strain the cream into a bowl, pressing on the solids to extract all the liquid. Discard the nibs. Chill the cream for at least 6 hours; it must be thoroughly cold in order to whip properly. When ready to use, whip the cream, adding sugar to taste as the cream thickens.

VARIATION: Cocoa bean and coffee cream. Add 1 T. regular (not French or Italian-roast) coffee beans, crushed, to the cream and nibs before heating.