Beat eggs with an electric mixer on high about 3 minutes. Gradually beat in sugar.
A little at a time, pour about 1/2 cup of the hot cream into the beaten eggs, stirring constantly. Then add the warm egg/cream mixture to the saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
Remove from heat and add chocolate. Stir until chocolate is melted. Cover and refrigerate about 2 hours, stirring occasionally.
When chocolate mixture has chilled, beat 1 1/2 cups whipping cream in a chilled bowl with an electric mixer. Beat on high until stiff. Fold chocolate mixture into whipping cream, just until combined.
Serve immediately or refrigerate up to 4 hours.