8 squares (1 ounce each) semisweet baking chocolate, coarsely chopped
1/2 cup water, divided
2 Tablespoons butter (no substitutes)
3 large egg yolks
2 Tablespoons sugar
1 1/4 cups whipping cream, whipped
In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted.
Cool for 10 minutes.
In a small heavy saucepan, whisk egg yolks, sugar and remaining water.
Cook and stir over low heat until mixture reaches 160ºF, about 1 -2 minutes.
Remove from the heat; whisk in chocolate mixture.
Set saucepan in ice and stir until cooked, about 5-10 minutes.
Fold in whipped cream.
Spoon into dessert dishes.
Refrigerate for 4 hours or overnight.
Yield 6-8 servings.