Ingredients

• 3 ounces Scharffen Berger 70 percent Bittersweet chocolate chopped fine
• 1 cup cream
• 1 cup milk
• ¼ cup sugar
• 4 egg yolks
• ½ teaspoon vanilla
• Salt to taste

Instructions

1. Preheat oven to 300 degrees
2. Melt the chocolate with ½ of the cream over a double boiler. DO NOT LET THE CHOCOLATE GET TOO HOT OR IT WILL TASTE OFF. In another pan bring the milk and the rest of the cream to a boil and stir into the chocolate mixture. Stir in sugar and vanilla and salt to taste.
3. Place the yolks in another bowl and slowly add the hot chocolate mixture to the yolks in a thin stream while stirring constantly.
4. Pour mixture back into the double boiler and bring to a boil. Reduce to a medium flame and cook for 3 minutes longer while stirring.
5. Pour through a fine strainer into 4 heat proof cups.
6. Place a deep tray into the oven. Place cups on tray then fill tray halfway with hot tap water. Cover with foil and bake 20 to 25 minutes until set.
7. Chill completely and serve chilled or at room temperature.

Notes

1. This is the BEST recipe for this sinfully rich and elegant dessert. Even those who do not swoon over chocolate will fall in love with this one.