Beat eggs in a small bowl with electric mixer on high about 3 minutes until thick and lemon colored. Gradually add sugar. Heat 1 cup whipping cream in saucepan over medium heat just until hot. Gradually stir 1/2 of hot whipped cream into the egg mixture. Place this back into saucepan with remaining cream. Cook over low heat about 5 minutes stirring constantly until mixture thickens. Add chocoalte chips and stir until melted. Place in refrigerator about 2 hours until chilled. Beat 1 1/2 cup whipped cream in a chilled bowl with mixer on high speed until stiff. Add both mixtures together and stir place into bowls and enjoy.
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