Melt chocolate and transfer into a medium sized bowl. Set aside. Be sure to not allow the chocolate to become too cool and stiffen.

Gently reheat it if necessary. You want it slightly warm to the touch when ready to use. Whip cream to soft peaks. Cover and set in the refrigerator until ready to use.

Meanwhile, in a stand mixer bowl with the wire whisk attachment, place the egg yolks. Whip until fluffy, thicker, and pale yellow in color.

*Note: Once you begin whipping the yolks, begin the next step. By the time your finished with the next step, your yolks should be ready.

In a small saucepan, combine sugar and water and cook over medium heat, without stirring, to 120C (248F).

With the mixer on low speed, pour the hot sugar syrup into the egg yolks in a slow and fine stream. Focus on pouring the syrup down the side of the bowl, away from the whip, to prevent the whip from splattering it around the mixer bowl.

Once all the syrup is added, turn the speed up to medium-high and beat until the mixture is cool. Gently blend approximately one-third of the reserved whipped cream into the melted chocolate. Gently whisk in the egg yolk mixture, thoroughly incorporating it. Fold in the remaining whipped cream.

Immediately pour (or prepare a piping bag for piping) into prepared containers.

Cover and refrigerate until completely set.