Put ice cream in large bowl. Let soften enough to form into 4 large balls, using a large ice-cream scoop. Place ice-cream balls on waxed paper in a pie tin and immediately place in freezer. Freeze until very hard. Remove ice-cream balls. Place 2 cups miniature chocolate chips on flat surface. Working quickly, roll ice-cream balls in chips to cover completely. Refreeze until ready to serve. In small heavy saucepan, put remaining 1/2 cup chocolate chips, 2 tablespoons heavy cream, and 3 tablespoons water. Simmer over low heat; stir well until chocolate melts into a thick, smooth sauce. Keep sauce warm. You will have 1/2 cup. Whip remaining heavy cream until thick. Divide whipped cream evenly on 4 dessert plates. Place ice-cream ball in center of whipped cream. Drizzle with warm chocolate sauce. Yield: 4 servings. Recipe Source: St. Louis Post-Dispatch - 11-02-1998 From Rozanne Golds latest book, "Recipes 1-2-3 Menu Cookbook" (Little, Brown, $25) Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com