First, melt the chocolate at 50% power or the defrost setting in the microwave, or over a double boiler. Make sure to use a dry bowl as any water can ruin the chocolate.

Next, whip the cream until thick, but not too stiff.

Now, whip the egg yolks until very pale and thick. If using a hand mixer, this will take about 5 minutes, but if using a stand mixer, it should be ready in about 3 minutes. Leave the mixer as is, as we’ll be coming back to it soon.

Now put the sugar and water in a small pot and bring to a boil. Simmer over medium heat until the liquid reaches 235ºF (116ºC) or until a drop of liquid forms a ball in a glass of ice water.

Next, pour the hot liquid slowly and CAREFULLY into the thick egg yolks while beating them. Continue beating for about 2 minutes.

Pour in the melted chocolate and continue beating until well mixed. Remove from mixer, and with a spatula, add the whipped cream. With the spatula, fold in the cream.

When there is no marbling left, spoon into serving dishes and refrigerate or freeze until ready to serve (at least 2 hours).