Steps
- Preheat the oven to 325°F / 165°C. Set 6 ramekins in a roasting pan.
- Put 225g of chopped bittersweet chocolate in a bowl. Warm 1¾ cups of heavy cream, ½ cup of milk, and 1 pinch of salt in a saucepan, pour over the chocolate, and whisk until smooth.
- Whisk 6 egg yolks with 2½ tablespoons of sugar, then gradually whisk in the chocolate mixture. Strain and divide among the ramekins.
- Pour hot water into the pan to come halfway up the sides of the ramekins, and cover the pan with aluminum foil. Bake for 30-35 minutes, until the edges are set but the centers still wobble slightly.
- As soon as they are cool enough to handle, lift the custards out of the water and cool on a wire rack. Serve warm or at room temperature.