Prepare the "pate a bombe" mixture by beating the eggs and yolks on medium speed until thick.
Cook the sugar and water to firm ball stage (245 degrees). Pour cooked sugar over whipped egg mixture while whisking at medium speed until cool.
Whip cream to light, soft peaks in a separate mixing bowl, taking care not to over-whip.
Fold about ¼ cup of the cream into the melted chocolate.
Fold the "pate a bombe" mixture into the rest of the cream, taking care that the bombe mixture is not too warm or too cool. Carefully pour the warm, melted chocolate into this mixture, gently folding until incorporated.