1/2 cup cream
2 ounces unsalted butter
13 ounces dark chocolate (semi-sweet, not unsweetened), chopped
2 egg yolks
Combine cream and butter in a saucepan and heat until almost boiling. Remove from heat and add chopped chocolate. Mix until chocolate has melted. Cool slightly, whisk in egg yolks and refrigerate until firm and holds its shape, but is not rock hard. You can make this coffee flavoured by adding 2 tablespoons of instant coffee dissolved in 1 tablespoon of hot milk, along with the cream and butter, and 1 tablespoon of Tia Maria along with the egg yolks.