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This recipe comes from 'Betty Crocker's Cookbook'. Photo is from


  • 4 large eggs
  • 1/4 cup sugar
  • 1 cup heavy whipping cream
  • 1 package (6 ounces) semisweet chocolate chips (1 cup)
  • 1/1/2 cups heavy whipping cre


  • Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored; gradually beat in sugar.
  • Heat 1 cup whipping cream in 2-quart saucepan over medium heat just until hot.
  • Gradually stir at least half of the hot cream into egg yolk mixture, then stir back into hot cream in saucepan.
  • Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
  • Stir in chocolate chips until melted.
  • Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
  • Beat 1 1/2 cups whipping cream in chilled medium bowl on high speed until stiff.
  • Fold chocolate mixture into whipped cream. Pipe or spoon mixture into dessert dishes or stemmed glasses.
  • Refrigerate until serving. Store covered in refrigerator.

Categories: Chocolate  Dairy  Dessert  Eggs 
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