1/4 c. sugar
1/2 c. water
3 egg yolks
6 oz. semi-sweet chocolate pieces
1 1/2 c. heavy cream, whipped

In small saucepan combine sugar and water. Bring to a boil and boil rapidly for 3 minutes. Empty pan into a blender.

Add chocolate to blender and blend on medium speed for 20 seconds. Add egg yolks and blend for another 20 seconds.

Fold chocolate mixture into whipped cream. Pour into a small souffle dish and cover with waxed paper. Freeze for 2 hours before serving.