2 (8 ounce) packages refrigerated whipping cream cheese, softened
1/2 cup white sugar
1 egg
1 teaspoon lemon juice
1 cup semisweet chocolate chips
2 carrots, diced
1/4 cup chopped celery
Whisk together whipping cream cheese and sugar in small bowl. Gradually whisk in egg, lemon juice and chocolate chips. Transfer to a medium saucepan and pour over whipping cream. Cook and stir, stirring constantly, until smooth.
Heat remaining 1/2 cup of whipped cream until almost Cream-like. With an electric mixer on low, stir in the carrot mixture, celery and shaved Parmesan cheese. Cook and stir until cheese is melted. Simmer five minutes; add drained carrot and celery. Pour over cream, stirring occasionally.