- 8
Ingredients
- 1 1/4 C. heavy cream
- 6 oz. semisweet chocolate, finely chopped
- 1 1/4 C. half and half
- 1/3 C. sugar
- 3 large whole eggs
- 5 large egg yolks
- 2 tsp. pure vanilla extract
- Whipped cream, for garnish (optional)
- Cocoa powder, for garnish (optional)
- Chocolate curls for garnish (optional)
Preparation
Step 1
1. Preheat oven to 325°F. Place eight 5 oz. or ten 4 oz. ramekins on a large baking pan lined with a kitchen towel. Bring a large pot of water to a boil; keep hot until ready to use.
2. Bring cream to a boil in a small saucepan over medium-high heat. Remove from heat; add chocolate and let stand 5 minutes. Whisk slowly until mixture is smooth and combined. Transfer to a large mixing bowl and set aside.
3. In a small saucepan, heat half-and-half and sugar over medium heat until it begins to bubble around the edges and to steam, about 3 minutes. Whisk into chocolate mixture until smooth.
4. In another large mixing bowl, lightly beat eggs with yolks and vanilla until smooth. Slowly whisk in chocolate mixture.
5. Pour custard into ramekins. Carefully pour hot water into pan until it reaches halfway up sides of ramekins. Bake until just set in center when gently touched with your finger, 25 to 30 minutes. Transfer ramekins to wire rack to cool slightly. Serve warm, or cover with plastic wrap, and place in refrigerator to chill completely, 6 hours or overnight.
6. Garnish with whipped cream, cocoa powder or chocolate curls, if desired.