Spray 4 - 8 ounce ramekins with non stick spray, set aside
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
To unmold dip each ramekin in a bowl of hot water for a few seconds and invert onto cold serving plate
Serve with whipped cram and fresh berries
