Egg yolks Sugar Heavy cream Vanilla extract Semi-sweet chocolate
Whip the eggs until light, and add in the warmed cream carefully so as not to curdle the eggs.
Incorporate the vanilla and chocolate to create a smooth mixture.
Once fully incorporated, set the chocolate custard aside to cool to room temperature.
While the custard cools, beat whipping cream into stiff peaks.
Fold whipped cream into the chocolate mixture until just combined. Refrigerate for 2 hours before serving.
Serve topped with additional whipped cream, shaved chocolate, and fresh berries.