Chocolate Filing

1 package (12 ounces) semisweet chocolate chips
¼ cup margarine or butter
½ cup whipping (heavy) cream or a hazelnut flavored nondairy liquid creamer

• Heavy chocolate chips and margarine in a heavy bottomed 2 quart saucepan over low heat and stir constantly, until the chocolate is melted.
• Remove it from the heat.

• Stir in the whipping cream.
• Refrigerate for 30 minutes and stir frequently until it is thick enough to mound and hold its shape when dropped from a spoon.