5 oz (140 g) semi-sweet chocolate, chopped

1/2 cup (125 ml) 35% cream

2 tablespoons (30 ml) sugar

2 eggs, lightly beaten

Place the chocolate in a bowl. Set aside.

In a saucepan, bring the cream and the sugar to a boil. Remove from the heat and pour over the chocolate. Let stand for 1 minute.

Gently whisk the mixture until the chocolate melts. Add the eggs, whisking until the mixture is smooth. Cover and refrigerate until the mixture reaches room temperature, about 1 hour.

Using an electric mixer, beat until the mixture becomes frothy and starts to turn pale, about 5 minutes. Transfer to a pastry bag fitted with a 1-cm (1/2-inch) tip.

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