Ingredients:
- 1 package (12 ounces) semisweet chocolate chips
- 1 and 1/2 cups heavy whipping cream, divided
- 1/4 cup sifted confectioners’ sugar
- 1 tablespoon vanilla extract
- 1 (9-inch) prepared chocolate cookie crumb crust
Instructions:
- Combine Chocolate Chips and 1/2 of the cream in a microwave-safe dish; cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar and vanilla. Set aside.
- Beat remaining cream in a bowl with an electric mixer until soft peaks form.
- Beat in chocolate mixture on high speed, 1/3 at a time.
- Spoon chocolate cream into crust.
- Refrigerate at least 8 hours.
- Slice and serve with Whipped Cream!
