2 eggs
1/4 c sugar
2 1/2 c cold heavy whipping cream, divided
1 c semi-sweet chocolate chips
In a bowl beat eggs and sugar with mixer for about 3 minutes. In a saucepan heat 1 cup cream until just hot, NOT boiling. With mixer on low, slowly pour hot cream into egg mixture until combined. Pour the egg cream mixture back into the saucepan, over low heat, constantly stir for five minutes until thickened. DO NOT boil. Remove from heat, stir in chocolate until melted. Cover, place in refrigerator for 2 hours, until chilled, stirring occasionally. When mixture is completely chilled and firm, whip the remaining cream until stiff peaks form. Remove chocolate from refrigerator and stir the whipped cream into the chocolate until incorporated and smooth.
Serve immediately or place in refrigerator until serving time.
