Ingredients 12 ounces semisweet chocolate chips 1 ½ cups heavy whipping cream, divided
¼ cup sifted confectioners' sugar 1 tablespoon vanilla extract 1 (9-inch) prepared chocolate cookie crumb crust
In a microwave-safe bowl, combine chocolate chips and half of the cream; cook on high for one to two minutes, stirring every thirty seconds, until smooth. Let cool to room temperature. Add vanilla and sugar and stir. Put aside.
Using an electric mixer, beat the remaining cream in a bowl until soft peaks form.
Add chocolate mixture, one-third at a time, beating on high speed. Fill crust with chocolate cream.
Before serving, place in the refrigerator for at least 8 hours. Serve with a dab of whipped cream after slicing.