Step 1

Whip the heavy whipping cream until it firmly holds peaks. Set aside in the refrigerator.

Step 2

If your eggs aren't pasteurized, heat eggs and sugar in a double boiler until they reach 140 F, stirring the whole time. This will kill any salmonella bacteria. If you are using pasteurized eggs, skip this step.

Step 3

Whisk the eggs and sugar until very fluffy and thick - about 10 minutes on high speed in a stand mixer.

Step 4

Mix the butter into the melted chocolate until it is all melted.

Step 5

Add the chocolate/butter mixture a little bit at a time into the egg/sugar mixture, stirring well to fully incorporate the chocolate. I do not suggest using an electric mixer as it is very easy to overmix using that method.

Step 6

Fold in the whipped cream.

Step 7

Pipe onto desserts. Refrigerate until ready to serve.