Step 1

In medium mixing bowl using an electric hand mixer whip together egg yolks and granulated sugar on high speed until pale and fluffy, about 2 minutes.

Step 2

Warm 3/4 cup of the heavy cream and salt in a 2-quart saucepan on the stovetop over low heat (don't let it boil).

Step 3

While whisking egg mixture slowly pour in warm cream mixture to temper egg yolks. Then pour combined egg yolk and cream mixture back into saucepan.

Step 4

Cook over low heat, whisking constantly, until mixture thickens just slightly and reaches 160 degrees on an instant read thermometer (this usually takes about 3 - 5 minutes). If you notice any small lumps strain through a sieve and return to saucepan.

Step 5

Off heat add in chocolate and vanilla. Stir well until chocolate is melted.

Step 6

Pour mixture into a clean medium bowl, cover and chill, stirring about every 10 - 15 minutes until it reaches 70 degrees (or no longer warm), about 30 - 40 minutes total.***

Step 7

Whip remaining heavy cream until very stiff peaks form.**** Fold whipped cream into chocolate mixture until combined.

Step 8

Pipe or spoon into dessert cups. Chill 2 hours. Top with sweetened whipped cream if desired and garnish with shaved or grated chocolate.