| 1: Put chocolate chips and ½ cup cream in a large microwave-safe mixing bowl. Microwave on high in 20-second increments, stirring between each session, until the chocolate is melted and the mixture is smooth. |
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| 2: Set aside and let cool to room temperature, stirring occasionally — about 15 minutes. |
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| 3: Beat ⅔ cups cream with the powdered sugar and vinegar until stiff peaks form. Store in the refrigerator until the chocolate is cool. |
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| 4: Using a rubber scraper, fold the whipped cream into the chocolate mixture. |
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| 5: You can keep it all in one bowl to allow portion size selection, or separate into separate serving dishes. Chill for about two hours. |
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