4 (1 oz.) semi-sweet chocolate
3/4 c. sugar
1/3 c. water
4 egg yolks
2 tbsp. Cognac
1 c. heavy cream

Melt the chocolate over hot water in the top of a double boiler.

Meanwhile boil the sugar and water together until clear and syrupy. Scrape the chocolate into the blender, turn on the machine and while it is whirling, pour the hot syrup over the chocolate, then drop in the egg yolks one at a time. Add the Cognac, turn off the machine. Whip the cream until stiff. Fold the chocolate mixture thoroughly into the whipped cream.

Spoon into individual serving dishes and chill for at least 2 hours. Serve cold.