Ingredients

• 12 oz. Semi-sweet dark chocolate
• 4 tbsp. Unsalted butter
• 4 tbsp. Cold water - divided
• 4 Large fresh egg yolks - room temperature
• 1 tbsp. Dark brown sugar
• Pinch of sea salt
• 1 1/2 cups 35% Cold whipping cream

Directions

1. Place the chocolate, butter and 2 Tbsp. cold water in a microwaveable bowl. Microwave on high in 30 second intervals, mixing between each interval. Continue until the chocolate has melted and has no lumps. Set aside and allow to cool.

Note: Do not start the next step until the chocolate has cooled to a point where it will not add heat to the egg yolks in the next step.

2. In a medium size sauce pan (large enough to eventually hold the melted chocolate) add the egg yolks, 2 Tbsp. cold water, brown sugar and a pinch of salt. Cook on medium heat whisking continuously until the sauce thickens somewhat and will coat the back of a spoon, about 2 minutes. Do not allow the egg yolks to cook to the point where they become scrambled eggs. If this occurs, eat the eggs and start over again.
3. Remove egg sauce from stove and mix in the melted chocolate until it is smooth. Cover with plastic wrap and place in the refrigerator. Lick clean the spatula used to blend the egg sauce into the chocolate.
4. Using a stand or hand mixer, whip 1 1/2 cups of the whipping cream until stiff peaks are formed. Do not over whip as the cream will become lumpy and turn to butter.
5. Gently fold half of the whipped cream into the refrigerated egg sauce chocolate mixture until blended, then fold in the remaining half of the whipped cream. Cover with plastic wrap and place in the refrigerator until required. Lick clean the spatula used to blend the whipping cream into the chocolate, the wire whips used to make the whipped cream and any bowls that may have any remains in them.