Ingredients
2
eggs
1/4
cup sugar
1
cup half-and-half
1
package (6 ounces) semisweet chocolate chips (1 cup)
3
cups frozen (thawed) reduced-fat whipped topping
Preparation
Beat eggs in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
Heat half-and-half in 2-quart saucepan over medium heat just until hot. Gradually stir at least half of the hot half-and-half into egg yolk mixture; stir back into hot half-and-half 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.
Fold chocolate mixture into whipped topping. Pipe or spoon mixture into serving bowls. Immediately refrigerate any remaining dessert after serving.
