In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, beat the egg yolks on medium-high speed for 3-4 minutes until thickened and a light yellow color. Gradually beat in the granulated sugar and set aside.

Heat ¾ cup (180 ml) heavy whipping cream in a saucepan over medium heat until hot (do not boil).

Remove the saucepan from the heat and slowly pour about half of the hot heavy whipping cream into the egg mixture, making sure to whisk constantly.

Add the tempered egg mixture to the saucepan with the rest of the heavy whipping cream.

Return the saucepan to medium-low heat and cook for 3-4 minutes, stirring constantly, until mixture registers 160°F (71°C) on a thermometer and coats the back of a spoon (do not boil). Remove from the heat and pour the mixture through a fine-mesh strainer into a heat-safe bowl. Set aside.

Add the chopped chocolate to a microwave-safe bowl. Microwave in 20-30 second increments, stirring well after each increment, until the mixture is completely melted and smooth. Add the egg custard mixture to the melted chocolate and mix together until fully combined. Stir in vanilla extract. Set aside to cool completely at room temperature (about 45 minutes to 1 hour).

In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, beat the remaining 1 and ¼ cups (300 ml) cold heavy whipping cream to stiff peaks. Gently fold in about ¼ of the whipped cream to lighten the cooled chocolate mixture, then carefully fold in the remaining whipped cream until fully combined.

Spoon the mixture evenly between eight 6-ounce glasses or ramekins. Cover tightly and refrigerate for at least 2 hours, best overnight.

Top with whipped cream, shaved chocolate or chopped up candy bars. Serve and enjoy!