When my dear friends Mr. Steve and Miss Tamera gave me a dessert shell pan, I went on a search for something to make in them. I came across a recipe for Julia Child's sponge cake in her cookbook Mastering the Art of French Cooking. Then I tried to find something to put in the small cavities and found a recipe for chocolate whipped cream.
with Chocolate Whipped Cream
Butter Sponge Cakes
or Biscuit au Beurre
as found in Julia Child's cookbook
***Forming the ribbon prepares the egg yolks so that they can be heated without turning granular. The mixture will turn a pale, creamy yellow, and thicken enough so that when a bit is lifted in the beater, it will fall back into the bowl forming a slowly dissolving ribbon on the surface of the mixture. Do not beat beyond this point or the egg yolks may become granular.
Chocolate Whipped Cream