Ingredients:
 
1 cup of semisweet chocolate chips
2 cups of whipping cream
 
Directions:

Put the chocolate chips and 1/2 cup of the whipping cream in a 3-quart saucepan and heat on low heat, stirring, until the chocolate is just melted and blended with the cream. Remove the pan from the heat and let it cool to lukewarm.

Beat the remaining 1 1/2 cups whipping cream until stiff. Stir the whipped cream into the chocolate mixture until it is barely mixed.

Refrigerate at least 8 hours or overnight.