Mix powdered sugar and 1/4 C heavy cream. Add chocolate chips and melt. As the chips are melting, stir often, blending the chocolate with the cream/sugar mixture. See hint below for easy melting. Remove from heat source when melted and add vanilla. Set aside. In a chilled metal bowl, whip 3/4 C heavy cream. Start slowly and increase whipping speed as cream whips. During the whipping, GRADUALLY add 1 1/2 T granulated sugar. Fold the whipped cream into the chocolate mixture until it is completely blended. Refrigerate until ready to serve. This recipe freezes well. Serve: in wine glasses or chocolate cups. Recipe by: Net Posted to JEWISH-FOOD digest Volume 98 #024 by Annice Grinberg on Jan 13, 98