Microwave chips and 1/4 cup of the cream in a large microwaveable bowl on high for 2 minutes or until the chocolate is almost melted; stirring after 1 minute.

Stir until chocolate is completely melted.

Cool 20 minutes or until at room temp; stirring occasionally.

Beat remaining 1 1/4 cups cream in chilled medium bowl with electric mixer on medium speed until soft peaks form (do not over beat) Add half of the whipped cream to the white chocolate mixture; stir with a wire whisk until well blended.

Gently stir in remaining whipped cream.

Spoon evenly into 6 dessert dishes.

Refridgerate 2 hours or until ready to serve.