1. Pour the cream and ginger into a medium saucepan. Gently bring the cream and ginger to a boil.

2. Remove from heat and add the chocolate, stirring with a spoon until it is completely melted. When the mixture has cooled to room temperature, whip until it doubles in volume. Refrigerate for at least 5 hours.

3. Remove the chocolate mixture from the refrigerator. Place the bowl over a double boiler and let it soften, over low heat. Remove from heat, and incorporate the egg yolks one by one, whipping.

4. Whip the 35% cream, very cold. Gently fold into the chocolate mixture.

5. Pour the preparation into individual serving cups. Refrigerate for at least 2 hours before serving.