Chocolate Whipped Cream

12       Ounces Dark Chocolate Chips (Hershey’s Special Dark Chocolate Chips)

1          Cup Heavy Cream

1          Teaspoon Pure Vanilla Extract

1          Quart Heavy Cream

½        Cup Granulated Sugar

Place chips in a large heat proof bowl.

In a medium sized saucepan 1 cup heat heavy cream until just ready to boil. Remove from the heat and pour over the chocolate chips. Let stand for 5 minutes uncovered. Stir to completely combine. Cool to room temperature.

In the bowl of an electric mixer fitted with the whisk attachment, beat cream slowly for about 30 seconds (this adds air to the cream and makes it fluffier). Add the sugar and beat on high until stiff peaks form. Lower the speed of the mixer to medium-low and add chocolate in a stream to whipped cream. Beat until incorporated. Refrigerate at least 4 hours before using.

Fallen Chocolate Soufflé Cake with Chocolate Whipped Cream