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CHOCOLATE FONDANT

4 sheets gelatin
1 pint heavy cream
9 oz. bitter chocolate
9oz. semi sweet chocolate
9 yolks
8 oz. sugar
1 pint heavy cream- whipped to soft peak

METHOD:
1. Soak the gelatin for 5 minutes in cold water. Lift the gelatin from the liquid and squeeze out the excess water.
2. Boil the first cream. Add the drained gelatin.
3. Chop the chocolate.
4. Pour the boiled cream over the chocolate. Stir till smooth.
5. Over a double boiler, ribbon the yolks with the sugar till stiff like a sabayon.
6. Fold the eggs into the chocolate mixture.
7. Stir in the second cream.
8. Pour into molds.