Ingredients
2 cups whipping cream
4 oz semisweet chocolate chopped
6 large egg yolks
3 tbsp sugar
1 tsp vanilla extract
Preparation
Position rack in center of oven and preheat to 300 degrees. Combine whipping cream, and chocolate in a heavy bottom saucepan. Bring almost to a simmer over medium heat. whisk until chocolate melts and is smooth. Mix egg yolks and sugar in a medium bowl(do not whisk) Gradually stir in hot cream mixture.. Divide custard among 6 souffle cups. Arange in a roasting pan and fill with hot water until it comes halfway up the sides of the cups. Baked custards until just set, but soft in the center, about 25 minutes. Refrigerate at least 2 hours before serving
