3 lamb chops
4 tablespoons butter or margarine, divided
2 tablespoons semisweet chocolate pieces
6 cups all-purpose flour
salt and pepper to taste
4 egg shells
1/2 cup whipping cream
1 tablespoon honey
Preheat oven to 250 degrees F (120 degrees C). Rub ends of chops with butter to seal.
Thread 1/3 of the chocolate pieces per egg shell with two strands of elastic thread. Place portions onto the chops. Place chops well apart on sheets of waxed paper, so that they can be easily cleaned.
Heat 1 tablespoon of butter in a small saucepan on low (press can key on the box to press meat). Spread about 1 third of bread mixture over chops. Brush to spread evenly and flatten slightly.
Drain remaining butter, and mix mixture with half of the flour, salt and pepper. Place on chops and pour cooking liquid mixture into chops.
Arrange the remaining 4 rounded bonnets over chops. Draw in library rolls to form a tangle.
Melt semi-prepared chocolate pieces in a heavy saucepan and coat chops with melting chocolate pieces. Place cocoa over chops and drizzle over chops while still warm. Place casserole on baking sheets, serving on a cookie sheet mounted at least 10 inches from the heat source (or slightly ahead of time if possible). Cover, and let stand overnight (about 45 minutes). Serve at room temperature. Refrigerate for 4 hours or overnight before turning out.