- In a mixing bowl whisk eggs thoroughly and set aside for later use.
- In another mixing bowl combine both kinds of chocolate, butter, water, sugar, and salt over a double boiler. Cook until all ingredients have melted.
- Whisk the mixture to a smooth consistency (no lumps), remove the bowl from heat, and set aside to cool for 20 mins at room temperature. Once slightly cooled, gently whisk in the eggs and add the vanilla, place in a covered container, and refrigerate for a day until mixture has set before using.
- For more even baking, take mixture out of refrigerator and set outside to warm up closer to room temperature. Scoop into a silicone mold and bake in a pre-heated oven at 350 degrees for 15-20 mins, rotating the sheet pan after 10 mins. Set aside to cool before storing.