Instructions: Microwave chocolate and 1/4 cup cream in a large microwaveable bowl on HIGH 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Cool 20 minutes or until room temperature, stirring occasionally.

Beat remaining 1 1/4 cups cream in a chilled medium bowl with electric mixer on medium speed until soft peaks form. DO NOT OVERBEAT. Fold 1/2 of whipped cream into chocolate mixture. Fold in remaining whipped cream just until blended. Spoon into dessert dishes.

Refrigerate 2 hours or until ready to serve. Garnish as desired.

Yield: 6 (1/2 cup) servings

NOTES : Melting chocolate on Top of Stove: Heat chocolate and cream in a heavy 1-quart saucepan on very low heat; stir constantly, until chocolate is just melted. Remove from heat. Pour into a large bowl. Continue as directed.

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