4 large egg yolks
1/4 Cup sugar
1 Cup heavy whipping cream
8 oz semi-sweet baking chocolate, chopped
1 1/2 cups heavy whipping cream
In small bowl, beat egg yolks with electric mixer on high speed about 3 minutes until thickened and lemon colored. Slowly beat in sugar.
Heat 1 Cup whipping cream over medium heat until just hot.
Gradually stir at least half of the hot cream into the egg mixture, then stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly until mixture thickens. Do not boil.
Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally.
In chilled mixer bowl, beat 1 1/2 cups whipping cream on high speed until stiff. Fold chocolate mixture into whipped cream. Spoon into dessert dishes and refrigerate until serving. 8 servings