Place the egg yolks into a large mixing bowl and whisk in the melted chocolate.
Place the ice cream into a saucepot and melt over low heat (or you can do this in the microwave). Slowly pour the melted ice cream into the mixing bowl and whisk constantly.
Divide the mixture into ramekins and place in a baking dish filled a quarter of the way up with water. Cover with parchment and foil and bake for 35-45 minutes until the custard is set in the middle but still jiggles.
Remove from the oven and let chill for 3 hours (or overnight).
Serve with whipped cream!
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