Ingredients
3/4 cup heavy (whipping) cream
8 ounces (1 1/3 cups) semisweet chocolate chips
1 tablespoon liqueur or 1 teaspoon vanilla extract (optional)
Preparation
Meanwhile, place the chocolate chips in a large stainless steel mixing bowl. Remove the cream from the heat and pour it over the chocolate.
Stir with a wooden spoon until the chocolate has melted. Stir in the liqueur, if desired.
Let sit at room temperature for one hour or cover it with plastic wrap, and place it in the refrigerator to chill for at least 20 to 30 minutes so it thickens to a spreadable consistency.
