Beat Egg yolks with a mixer for 3 minutes until thickened
Gradually add in sugar while beating the eggs
Heat 1 cup of whipping cream in a saucepan until hot
With mixer ON, SLOWLY pour 1/2 of the hot cream into the eggs
Then add the egg/cream mixture back into the saucepan with the rest of the cream
Heat on low until thick (about 5 minutes) stirring constantly
Mix in vanilla.
Add chocolate in 3 batches, stirring until smooth and melted after each addition
Cover and refrigerate for 2 hours. Stir every 30 minutes to help speed cooling
Once cool, whip the other 1 1/2 cups of whipped cream into stiff peaks
FOLD the cooled chocolate into the whipped cream