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In a saucepan combine the heavy cream and chocolate chips over medium low heat, stir until chocolate is completely melted.
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Reduce the heat to low and simmer, stirring constantly until the mixture thickens.
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Pour into a bowl and refrigerate for an hour.
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Pour dark rum and vanilla into the chocolate cream and beat until the mixture is smooth and creamy and forms soft peaks. Do not over beat the cream it could turn to butter.
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*Taste the mixture. Add more rum to taste.