| • | Heat 2/3 cup of cream in small saucepan over low flame until it just begins to steam.
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| • | In a separate bowl, whisk together the egg yolks and sugar.
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| • | Add half portion of the hot cream, whisking constantly, until the mixture is thoroughly combined.
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| • | Add the warm egg-cream blend back into the rest hot cream in the saucepan and cook over low heat, stirring constantly for a few more minutes.
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| • | Remove from the heat and stir in the vanilla extract and melted chocolate.
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| • | Chill the chocolate custard thoroughly.
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| • | Beat remaining 1-1/3 cups of cream in a separate bowl until stiff peaks form.
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| • | Thoroughly stir ½ cup of the whipped cream into the chilled chocolate custard, and then gently fold in the remaining cream.
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| • | Now thoroughly incorporated chocolate custard into the whipped cream and serve chilled. |
