Photo Courtesy of Nicole Raynor
2 cups heavy cream
1 bag of semi-sweet chocolate chips (about 2 1/4 cups)
1 tsp vanilla extract
pinch of salt
1 500 ml tub cool whip
Method:
In medium sized saucepan over low heat - gently melt together 1 bag of chocolate chips and 2 cups of heavy cream, salt and vanilla - stirring constantly. Once chocolate chips are almost all melted, remove from heat and whip with electric mixer for about 2 minutes, then fold in 3/4 tub of thawed cool whip. Immediately pour into serving dessert dishes. Cover with plastic wrap and refridgerate for at least 20 minutes (and/or as long as overnight). Just before serving add remaining coolwhip topping.
Special note, if you use 1/2 the cream and 1/2 the coolwhip - this recipe make a fantastic cake filling.
Enjoy!
