Yield: 8 servings

Preparation time: 20 minutes
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4 egg yolks
1/4 cup sugar
1 cup whipping cream
8 ounces semi-sweet baking chocolate, chopped
1 1/2 cups whipping cream

In a small bowl, beat egg yolks with mixer on high speed about 3 minutes or until thickened and lemon colored.
Gradually beat in sugar.

In 2 quart saucepan, heat 1 cup whipping cream over medium heat just until hot.
Gradually stir at least half of the hot cream into egg yolk 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, just until chilled.

In chilled medium bowl, beat 1 1/2 cups whipping cream on high speed until stiff.
Fold chocolate mixture into whipped cream.
Pipe or spoon mixture into dessert dishes or stemmed glasses.

Refrigerate until serving.
Store covered in refrigerator.

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