Whisk the egg yolks and ¼ cup of the spruce syrup over a double boiler until doubled in volume, then reserve. Combine the whites with the 2 tablespoons of syrup and whisk in a double boiler until soft peaks form, then remove from the heat and whisk to full volume by hand.
Whip the cream to soft peaks and reserve.
Melt the chocolate and butter in a double boiler, then mix with the egg yolk mixture.
Fold ¼ of the beaten egg whites into the egg yolk mixture until combined, then mix in the rest.
Fold the chocolate-butter mixture into the egg mixture, then finally fold in the cream.
Put the mixture into a piping bag with a fluted tip, then pipe into dishes and chill until ready to serve.
Yield: roughly 4 cups, enough to serve 8-10 people a small scoop. This is rich stuff.