cups granulated sugar
cup granulated sugar
cups light cream
ounces semisweet chocolate, finely chopped
teaspoon vanilla extract
Whipped cream and chocolate shavings, for garnish
Preheat the oven to 325°F. Make the caramel: In a small heavy saucepan, dissolve the sugar in the water over low heat. Bring to a boil over medium-high heat, stirring constantly, then let boil without stirring until the syrup turns a deep amber. Quickly remove from the heat and pour an equal quantity of caramel syrup into each of eight 4-ounce ramekins. Place the ramekins in a large baking dish or roasting pan. Set aside. Prepare the chocolate custard: In a medium bowl, combine the egg yolks and sugar until smooth. In a medium saucepan, bring the cream to a simmer. Gradually whisk the hot cream into the yolk-sugar mixture. Add the chocolate and vanilla and stir until smooth. Strain the custard mixture through a sieve. Dividing evenly, pour the custard into the prepared ramekins. Pour hot water into the baking dish (or roasting pan) to come halfway up the sides of the ramekins. Bake the custards in the middle of the oven for about 30 minutes, or until they are set. Remove from hot water and set on wire racks to cool to room temperature. Cover and refrigerate for at least 4 hours or overnight. Serve with a rosette of whipped cream and chocolate shavings.