* 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.