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Ingredients:
4 large Egg Yolks
1/4 Cup(s) Sugar
1 Cup(s) Heavy Cream
6 Ounce(s) Semisweet Chocolate Chips
Directions: Beat egg yolks in a small bowl with an electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar. Heat 1 cup heavy cream in 2-quart saucepan over medium heat just until hot. Gradually stir at least half of the heated cream into egg yolk mixture; 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 heavy cream in chilled medium bowl with electric mixer on high speed until stiff. Fold choclate mixture into whipped cream. Pipe or spoon mixture into bowls. Refrigerate any remaining dessert.
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