Inspired by a recipe from Le Madeleine
8 (1.5 ounce) bars Godiva Dark Chocolate, broken up
1 cup (2 sticks) unsalted butter
1 1/4 cups confectioners’ sugar
1/2 cup unsweetened cocoa powder
7 large egg yolks
2 tablespoons water
1/2 cup heavy cream
3/4 cup heavy cream
2 tablespoons granulated sugar
Make the chocolate pave: Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap, allowing enough extra plastic wrap hanging over sides to cover finished pave.
Place chocolate and butter in microwave-safe bowl. Microwave on HIGH (100% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool. Sift confectioners’ sugar and cocoa over chocolate mixture and whisk to mix well.
Whisk egg yolks and water in double boiler top over simmering water. Whisking constantly, heat yolks to 145 degrees F and maintain temp
erature for 3 minutes. Fold yolks into chocolate mixture and cool to room temperature.
Whip cream in mixing bowl until medium peaks form, using electric mixer at high speed. Whisk one-third of cream into chocolate mixture. Then fold remaining cream into chocolate mixture. Be careful not to overmix. Pour mixture into prepared pan, folding ends of plastic wrap over top. Refrigerate overnight.
Whip cream and sugar in mixing bowl until soft peaks form, using electric mixer at high speed.
Invert pave onto cutting board and remove plastic wrap. Let stand at room temperature for 30 to 45 minutes for easier slicing. Cut into 12 slices with warm knife, wiping knife between each cut. Place 2 slices of pave on each plate and top with whipped cream. Garnish with fresh berries and serve immediately.