Sometimes we all need just a little chocolate!
1 CUP (6 oz) SEMISWEET DARK CHOCOLATE
3 CUPS HEAVY CREAM – divided
2 TBS SUGAR
¼ CUP FRANGELICO LIQUEUR
COCOA POWDER – for topping
EXTRA WHIPPED CREAM – for garnishing
- Slowly melt the chocolate in the top of a double broiler. When melted whisk in 1 cup of heavy cream until well blended. Remove from heat and let sit for 20 or 30 minutes to come to room temperature.
- In a large, chilled mixing bowl combine the remaining 2 cups of cream along with the sugar and Frangelico. Using an electric mixer, whip all together until stiff peaks form.
- Gently fold one-third of the chocolate mixture into the whipped cream. Continue with the second third and fold in gently. Finally, carefully add the last third and fold in gently.
- Chill in the bowl until ready to serve or spoon into individual dessert cups. Top with more whipped cream and a sprinkling of cocoa when ready to serve.
NOTE: you can use chocolate morsels if you prefer and also, I have used Gran Marnier or a raspberry liqueur on occasion to change up the flavoring a bit.