6 ounces of semi-sweet chocolate (shaved into pieces)
1/2 cup water
1/4 cup sugar
3 egg yolks
1 1/2 cups heavy cream
Whipped cream for topping
Place the chocolate pieces into a blender.
In a small saucepan mix the sugar and water together. Bring to a full boil, and boil for 3 minutes.
Pour the hot water over the chocolate in the blender, and blend for 6 seconds on high speed. Add egg yolks and blend for another 5 seconds or until smooth. Add heavy cream and blend for another 10 seconds.
Pour the chocolate mixture into 4 Ramekin dishes. Set the dishes on a tray and cover with aluminum foil. Freeze for 2-3 hours or until firm.
Remove from the freezer 20 to 30 minutes before serving to soften up a little bit. Top with whipped cream.