Difficulty: Easy - for beginners
Serves: 8-10 servings
â€¢2 cups (12 ounces) semisweet chocolate chips
â€¢1-1/2 cups heavy whipping cream, whipped, divided
â€¢1/4 cup confectioners' sugar
â€¢1 tablespoon vanilla extract
â€¢1 chocolate cookie crust (8 or 9 inches)
â€¢Whipped cream and chocolate-covered peppermint candies, optional
â€¢In a microwave-safe dish, combine the chocolate chips and 1/2 cup of cream; cook on high for 1-2 minutes, stirring every 30 seconds until smooth. Cool to room temperature.
â€¢ Stir in sugar and vanilla; set aside. In a small bowl, beat remaining cream until soft peaks form. Beat in chocolate mixture on high, one third at a time; mix well. Spoon into crust. Refrigerate for at least 3 hours. Garnish with whipped cream and candies if desired. Yield: 8-10 servings.