- 2 cups heavy cream
- 8 oz (2 bars) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar
- 4 eggs, room temperature
- 2 tablespoons sugar
Whip the cream to form light peaks. Set aside in the refrigerator.
Melt the chocolate bars in a large mixing bowl set over barely simmering water. Meanwhile, whip the eggs with the sugar until very fluffy and thick, about 10 minutes.
The mixture will start to thicken, so work quickly. Quickly stir in the beaten eggs, then fold in the whipped cream.
Pour or spoon mixture into cups or bowls, and chill until firm, about 2 hours.