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Heat the cream in a medium saucepan over low heat. In a separate bowl whip the eggs for about 2 minutes. Once the cream is simmering and some of the cream to the eggs and mix, then add the egg/cream mixture back into the pot slowly. Add the Kahlua and continue to simmer for 20 minutes. Do not walk away from this pot, if it boils you will have scrambled eggs. Stir frequently and make sure the mixture doesn't boil.
Break up the chocolate chips in a blender, using the crush or chop function, and then slowly add the hot liquid to the blender. Turn setting to puree and blend well for at least 5 minutes. The mixture will expand to around 4 cups.
Pour in to wine glasses or ramekins and place in the fridge for at least 6 hrs to set. Enjoy!
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