1. Line a 9 inch x 9 inch baking sheet with aluminum foil.
2. Melt chocolate in a microwave at 50% for 1 minute. Stir and continue in microwave until the chocolate is completely melted. Pour into the bowl of a food processor, reserve.
3. Fit the bowl of a stand mixer with the whip attachment.
4. Add the egg yolks and whip on medium speed for 1 minute.
5. In a small saucepan bring the sugar and water to a boil.
6. Whip egg yolks on high speed and stream in the hot sugar syrup, continue to whip for 30 seconds, remove from mixer.
7. With the food processor running add the yolk mixture to the chocolate, scrape down.
8. Add the remaining ingredients in order given.
9. Pour into prepared baking sheet. Spread evenly.
10. Refrigerate for 2 hours. Cut into desired shape.

Photo and recipe courtesy of Wolfgang Puck and Sherry Yard