1. In a 2-cup spouted glass measuring cup, heat cream and sugar in the microwave until scalding but not boiling; stir to dissolve sugar.
2. Add chocolate chips; let stand for 1-2 min. to soften chocolate.
3. Stir until smooth.
4. Let cool slightly; stir in whiskey.
5. Serve immediately on shortcakes, scones, ice cream, cheesecake, pound cake or berries. Also try it in our German Pancake and Grown-Up Banana Sundae recipes.

Tasty Tip:

• This sauce can be stored in the refrigerator, covered, for 2-3 days.