Sprinkle 1 cup of the mini chocolate chips over hot baked crust. Pour egg mixture over chocolate. Bake 40 to 45 minutes or until golden brown and set. Cool completely in pan on cooling rack, about 1 hour 15 minutes.
In medium bowl, beat cream cheese and 1/4 cup whipping cream on medium speed about 2 minutes or until fluffy. Spread over cooled torte. Sprinkle with mini chocolate chips. For bars, cut into 6 rows by 4 rows. Garnish with chocolate curl. Store covered in refrigerator.
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