• 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

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

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