In a small bowl, whisk eggs. Slowly drizzle 1 cup hot liquid into egg yolks, whisking continuously. Return egg mixture to saucepan. Cook until mixture coats the back of a spatula or wooden spoon. Add chocolate, stirring until melted and mixture is smooth. Pour through a mesh strainer
into remaining heavy cream. Place bowl in an ice bath, stirring until cooled. Cover and chill thoroughly, 4-6 hours or overnight.