CHOCOLATE TRUFFLE PIE

2 cups semisweet chocolate chips
(I prefer Ghiradelli Double Chocolate Chocolate Chips)
1 1/2 cups whipping cream, divided
1/4 cup confectioners (powdered) sugar
1 Tblsp vanilla extract
1 chocolate cookie crust for an 8 inch or 9 inch pie
Whipped cream and Jr. Mints peppermint candies optional

In a microwave safe bowl, combine the chocolate chips and 1/2 cup of the cream; cook on high for 1 to 2 mins, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar and vanilla; set aside.

In a small mixing bowl, beat the remaining whipped topping. Mix into the chocolate mixture on high, one third at a time, mix well. Spoon into crust. Refrigerate for at least 3 to 4 hours. Garnish with whipped cream and candies if desired.

Makes 8 to 10 rich (very rich!) servings.