In a small saucepan melt chocolate; set aside. Line the bottom and sides of a 7-1x2 x 3-1/2 x 2-inch loaf pan with plastic wrap, extending wrap over edges of pan; set aside.
In a small chilled mixing bowl beat whipping cream with the chilled beaters of an electric mixer on low speed until soft peaks form (tips curl). Cover; refrigerate until needed.
In another heavy small saucepan stir together sugar, milk, and egg yolks. Heat just until bubbly, stirring constantly. Remove from heat; pour mixture into a bowl. Gradually add melted chocolate to the hot mixture, beating on low speed until combined (mixture will be stiff). Add 1/2 cup of the whipped cream; continue beating on low speed until smooth. Gently fold in remaining whipped cream by hand. Spoon mixture into prepared pan. Cover and freeze at least 4 hours before serving.
To serve, invert pate onto a plate. Remove pan. Peel off plastic wrap. Let pate stand 15 minutes. Using a hot, dry knife, cut into slices. Serve with Creme Anglaise or Raspberry Sauce. Makes 12 servings.
In a heavy small saucepan combine beaten egg; milk, half-and-half, or light cream; and sugar. Cook and stir over medium heat. Continue cooking egg mixture until it just coats a metal spoon. Remove pan from heat. Stir in vanilla. Quickly cool the custard by placing the saucepan into a sink of ice water for 1 to 2 minutes, stirring constantly. Cover surface with plastic wrap. Cool slightly. Chill until serving time. Makes 1 cup.