Beat together egg yolks and sugar until the mixture is fluffy and creamy. You can use a hand mixer or a stand mixer. I use a hand mixer.
Heat 3/4 of the heavy whipping cream over allow heat. You don’t want it to boil. You just want to heat it.
Remove from heat and add half of the 3/4 heavy cream mixture to the egg mix. Whisk vigorously and continuously to keep the mix from heating your eggs.
Add the egg and cream mixture back to the pan with the rest of the heavy cream that's already in the pan. Cook on low whisking constantly until the mix reaches 160 degrees. (I use a candy thermometer) DO NOT LET IT BOIL
Once it reaches the correct temperature, remove it from the heat and strain it through a fine strainer into a heat safe bowl. Set aside.
Melt your chocolate in a double boiler or in the microwave. If using a microwave use30 second intervals and stir in between.
Add the warmed chocolate to the egg custard and stir vigorously and constantly. Once combined, set aside and let it cool to room temperature for 1 hour.
Once cooled, add the rest of the heavy cream (1 cup and 1/4) to a bowl and mix with a hand mixer until it’s fluffy and peaks.
Add in a bit of the mix to combine. Fold together. Then add the rest of the mix and fold together well.
Chill covered for two hours. You can chill in the bowl or add to individual cups and then chill. I recommend the latter.
Serve with homemade whipped cream, a dusting of chocolate and raspberries!