Pots De Crème Au Chocolat

• 2 cups heavy cream (non-ultra-pasteurized is best)
• 6 ounces bittersweet chocolate, cut up (I use Peter's Gibraltar)
• 2 tablespoons superfine cane sugar (organic, if you can)
• 1/8 teaspoon fine sea salt
• 5 large egg yolks
• 2 teaspoons pure vanilla extract (I use Nielsen-Massey)

1. Preheat oven to 325 degrees F. Scald 1 1/2 cups cream over low heat.
2. Meanwhile, combine chocolate with remaining 1/2 cup cream and melt in the top of a double boiler. Stir until smooth.
3. Add sugar and salt to the scalded cream. Gradually stir into the melted chocolate mixture.
4. Whip egg yolks until thick. Gradually stir in chocolate cream mixture and the vanilla.
5. Strain and pour into individual souffle, custard or pots de creme cups. Place in a shallow baking pan large enough to accommodate them. Add hot water to the bottom of the pan to a depth of about 1 inch. Cover with a sheet pan, or a sheet of aluminum foil.
6. Bake for 20 minutes. (Custard will firm up further as it chills.)
7. Remove cover and cool on a rack. Refrigerate. Put plastic wrap on the surface before refrigerating so skin will not form on top.
8. Serve with sweetened whipped cream.
9. Teacher's Tip: Save the egg whites for another delicious French chocolate treat, Macarons!

heavy cream, bittersweet chocolate, cane sugar, salt, egg yolks, vanilla

Taken from food52.com/recipes/9724-pots-de-creme-au-chocolat (may not work)