Step 2

In a medium size bowl, whip the cream until it develops stiff peaks (but still pillowy) using a handheld electric whisk and then pop it in the fridge to stay cold.

Step 3

Set up a double boiler by adding about 2 inches of water in the bottom of a saucepan and placing a heat proof bowl over top (make sure the bowl fits on the pot but that the bottom does not touch the water) add the eggs and sugar and using a handheld electric whisk, whisk on medium speed for exactly 10 minutes, remove the bowl from the double boiler and set aside while you melt the chocolate.

Step 4

In a small bowl, melt the chocolate either in the microwave or over the double boiler, once melted, set aside.

Step 5

Add half of the chocolate and butter to the egg and sugar mixture, whisk with the electric whisk until incorporated then add the rest and whisk on medium speed for 6 minutes.

Step 6

Fold in the whipped cream, pour the custard filling in your prepared pan, pop it in the fridge for a minimum of 6 hours or overnight.

Step 7

When ready to serve, top with the freshly whipped cream and shave over some chocolate!