Gently break the eggs at the top, just enough to create a small opening. Make sure a small spoon fits through the hole. Reserve 4 eggs. Rinse the shells and let them dry.
In a saucepan, put 4 eggs, the heavy cream, the chocolate, and the sugar, and heat them over low heat, stirring constantly to prevent sticking.
When it starts to look like scrambled eggs, turn off the heat.
Carefully pour them into the eggshells, leaving a little chocolate mound on top.
Decorate with powdered sugar, colorful sprinkles, or whatever you have on hand, and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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