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Makes 8 (moderate sized) servings.
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  • 2 eggs
  • 1/4 cup sugar
  • 1 cup heavy whipping cream or half and half
  • ~plus~
  • 1 1/2 cups heavy whipping cream
  • 6 ounces semisweet chocolate
  • A few chocolate cookies crushed (optional)


  • * Beat eggs with an electric mixer on high about 3 minutes.  Gradually beat in sugar.
  • * Heat 1 cup whipping cream in a saucepan, over medium heat, just until hot.
  • * Gradually stir about half of the hot cream into the egg mixture.  Then add egg/cream mixture to the saucepan.  Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
  • * Remove from heat and add chocolate.  Stir until chocolate is melted.  Cover and refrigerate about 2 hours, stirring occasionally.
  • * When chocolate mixture has chilled, beat 1 1/2 cups whipping cream in a chilled bowl with an electric mixer.  Beat on high until stiff.  Fold chocolate mixture into whipping cream.  Pipe or spoon mixture into cups.
  • * Serve immediately or refrigerate until ready to serve.  Top with crushed chocolate cookie crumbs, if desired.


Recipe source:  Betty Crocker's New Cookbook (1996).