1 c. whipping cream
1 c. chocolate ice cream topping or syrup
1 tbsp. creme de cacao
Chocolate shavings for garnish (optional)

Whip cream until very stiff. Fold in the chocolate ice cream topping or syrup and creme de cacao thoroughly. Turn into individual souffle cups, or line muffin tins with paper cupcake liners and fill with the mixture. Cover. Freeze until firm, 2 to 4 hours. Serve frozen, topped with chocolate shavings for garnish, if desired. Makes 4 to 6 servings.

Tips: This is a great, simple dessert to multiply for serving to a large group of people. To vary the flavor, substitute caramel or butterscotch ice cream topping for the chocolate syrup and add an orange-flavored liqueur.