I hope you like this, I got the recipe from the pastry chef at the Carter White House. It is VERY rich.
Ingredients:
One pound semisweet chocolate, melted totally liquid
One quart whipping cream, beaten as stiff as possible
1/3 cup superfine sugar
Eight egg yolks
1/3 cup flavored liqueur (the original recipe calls for Sabra, an Israeli
liqueur with an orange/chocolate flavor, I prefer it but it isn't always
available. Try Kaluha or Amoretto or Peppermint or whatever. The recipe
works if you leave the liqueur out, as well.
Method:
The trick is to have everything ready at the same time so that when
you are ready to combine the ingredients you can move quickly.
Combine the sugar, yolks and liqueur making sure the sugar is totally dissolved, add a little of the stiff cream to this mixture and mix well. Pour this into the chocolate while mixing fast and furiously to keep the chocolate from cooling unevenly and forming lumps. When this is totally mixed, beat it into the remaining cream until totally incorporated. Pour into serving dish(es) and chill until firm.
My mixer has glass bowls so I can zip through this easily by using the same beaters in three different bowls in turn ... first the cream in the largest bowl, leaving a little cream in and on the beaters I mix the sugar/yolks/liqueur into the chocolate at high speed, then pour that into the cream while I can see through the glass how things are progressing.