1 – 16 ounce container of non-dairy whipped topping
1. Place milk and chocolate into a 4 quart microwave safe bowl and microwave for 50 seconds. If you have a high wattage microwave start out with only 40 seconds so the chocolate does not burn.
2. Remove chocolate mixture from microwave and stir until smooth. When the chocolate mixture is removed from the microwave the chips will still look whole, however they will be soft and can be mixed into the milk. If the mixture is still too lumpy from you can reheat for no more than 10 seconds at a time.
3. Let the chocolate mixture cool to room temperature. Beat vigorously 1/3 of the non-dairy whipped topping. Fold in the remaining non-dairy whipped topping in two segments. Be sure when folding in the non-dairy whipped topping to go all the way to the bottom of the bowl and also cover the sides as well to make the mix even.
4. Refrigerate for 1 hour and serve.
·You can use milk chocolate chips but reduce the milk to ¼ cup as milk chocolate is a softer chocolate.
The chocolate and milk mixture is also great to cover a cake! To cover a cake, bake an box cake mix according to the direction in two 8” round cake pans. Once cake is cool, take about ½ strawberry preserves (or your favorite flavor) and microwave until it begins to bubble. Then with a brush coat the outside of the cake completely. Once the preserves have cooled and tacky heat your chocolate and milk mixture and beat until smooth then pour over cake using a spatula to spread evenly.