Place 1/4 cup of the cream in a small heatproof bowl to soften for 10 minutes

Heat some water in a small skillet and place gelatin bowl in the simmering water until gelitin dissolves. Keep in hot water while preparing the rest of the recipe

In a saucepan combine remaing cream, sugar, salt and marscapne cheese and heat just to a boil

Remove from heat and whisk in chopped chocolate until smooth

Stir in warm melted gelatin mixture and mix well. Strain muxture into a pouring cup

Pour into ramekins, cool to room temperature before covering. Refrigerate at least 6 hours to set or overnight

Serve with whipped cram and fresh berries