In a glass bowl, microwave chocolate on 50% power for 1 minute. Stir. Continue microwaving in 30 second increments until chocolate is melted and smooth. Set aside.

In a medium saucepan, whisk together egg yolks and sugar. Whisk in ½ cup heavy cream. Cook over medium heat, stirring constantly, until mixture coats back of spoon and starts to bubble around the edges, about 5 minutes. Remove from heat; whisk in melted chocolate and vanilla. Chill until cool.

In a large mixing bowl, beat remaining heavy cream until stiff peaks form. Stir ⅓ of whipped cream into cooled custard mixture, then gently fold in the remaining with cream.

Spoon into chocolate bowls; chill, covered, at least 30 minutes or up to 3 days.

Serve garnished with strawberries, berry coulis and chocolate sprinkles, if desired.