Whip your having cream until soft and keep at room temperature.

On a double boiler melt your chocolate to 122 degrees F or 50 degrees C.

In a mixing bowl make the pate a bombe by combining the water, sugar and egg yolk.

On a double boiler cook the patte a bombe by constantly stirring until the mixture reaches 180 degrees F or 82 degrees C.

Place the pate a bombe on the mixture and mix on high speed until fluffy.

With a whisk combine your melted chocolate and half of your heavy whipping cream. With a rubber spatula gently add the warm Pate a bombe and finally the remaining heavy whipping cream crystallized