Preparation:
Place chocolate chips in food processor. Cover and process until finely ground. Mix 1/3 cup of the whipping cream and the sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture is boiling. With food processor running, pour hot whipping cream through feed tube; process 10 to 20 seconds or until chocolate is completely melted. Scrape down sides of work bowl. Add liqueur and vanilla through feed tube; process 10 to 20 second or until creamy. Pour into large bowl; cool about 5 minutes or until room temperature. Beat remaining 1 cup whipping cream in chilled medium bowl with electric mixer on high speed just until soft peaks form. Fold whipped cream into chocolate mixture. Cover and refrigerate 30 minutes. |
