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 qt 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.