Step 1

In a microwave-safe bowl, add the chocolate (break the bar into pieces), and butter. Melt in the microwave (stirring between 10-20 second intervals) until smooth and creamy. Be careful not to scorch the chocolate. Set aside.

Step 2

In a medium bowl, using an electric mixer, mix egg yolks and granulated sugar until pale yellow and frothy. Set aside.

Step 3

In a large, deep nonstick skillet, heat the heavy whipping cream just until steaming over low heat.

Step 4

Slowly stir the steaming whipping cream into the egg yolk mixture while stirring constantly.

Step 5

Once mixed in, pour the mixture back into the pan.

Step 6

Heat mixture until it reaches 160 F. while stirring constantly. Do not allow the mixture to boil or simmer.

Step 7

Remove from heat and stir in the melted chocolate until combined using a rubber spatula.

Step 8

Stir in the vanilla extract and a pinch of salt.

Step 9

Place the saucepan on a tray of ice or a covered ice pack, to allow it to cool quickly. (Continue to stir it while also proceeding to the next step)

Step 10

Meanwhile, add the remaining cold heavy whipping cream (1/2 cup) and powdered sugar to a clean bowl. (Having any traces of oil or water can ruin this step.)

Step 11

At low speed, mix the heavy whipping cream until it is fluffy and it holds stiff peaks when you remove the beaters.

Step 12

Once the chocolate mixture has cooled down (mine was about 74 F.) carefully fold in the whipped cream.

Step 13

Spoon chocolate mixture into serving dishes. ( I used 4 ramekins).

Step 14

Cover and place in the fridge for at least 4 hours. Overnight is best for a firmer set if that's what you like.

Step 15

When ready to serve, top with whipped cream topping if desired. (I highly recommend it) *see note. Garnish with shaved chocolate, mint leaf, and raspberries/strawberries, if desired.