Adapted from keyingredient.com
Cups Heavy Cream
Cup Whole Milk
Teaspoon Pure Vanilla Extract
Ounces Semisweet Chocolate, Coarsely Chopped (use a percentage based on your personal preference, but 70% seems to work best).
1. In a medium saucepan, combine the cream, milk, and sugar. Whisk to combine and bring to a boil over medium heat. Add the chopped chocolate and whisk until all the chocolate has melted. Remove from the heat and whisk in the vanilla. 2. In a medium bowl, lightly beat the egg yolks. In a slow, steady stream, add the chocolate-cream mixture while whisking. 3. Divide the mixture among 6 ramekins (about 6 ounces each). Place them in a large casserole or high-sided baking dish. Pour cold water into the casserole so that it comes halfway up the sides of the ramekins. Cover tightly with foil and bake on the center rack of a *250* degree oven for 1 hour and 15 minutes. The custards should jiggle slightly in the center when finished. Remove the ramekins from the water bath when they have cooled down enough to handle safely with potholders. Let them cool to room temperature and them refrigerate. Serve cold. *Note:* This is our current favorite chocolate recipe, but it is only for serious chocolate fans. We also like it because it only makes 6 servings, great for company because you do not have a lot of leftovers. The *250* degree oven temperature is correct. Any higher and you will curdle the milk and cream. It will still be eatable, but not pretty. Once they are cooled, we usually place them in a cake pan and cover them with parchment paper which is secured with a rubber band. By doing this, moisture does not seem to collect on the top.