6 oz bittersweet chocolate (60% cocoa), chopped
2 ¼ cups heavy whipping cream
2 tsp instant espresso powder (optional)
⅛ tsp salt
6 large egg yolks
¼ cup sugar
Preheat oven to 325. Gather 8 small ramekins and a large baking or roasting pan and set aside
To a heavy saucepan add chocolate, cream, salt, and espresso. Cook over low heat until chocolate is melted and well combined. Whisk yolks with sugar. Add warm chocolate slowly to eggs while whisking. Pour custard through a fine mesh strainer into a large measuring cup.
Divide custard among the ramekins. Transfer ramekins to roasting pan and add hot water to two inches. Cover with foil and bake in oven until custard is set around outside and wobbly in center, about 24-30 minutes. Remove from oven and cool on counter 10 minutes then chill in refrigerator 2 hours.
Top with whipped cream before serving.
Can also be cooked in sous vide. Use 4 oz jelly jars and cook 1 hour at 172.
For a lighter texture use 2 whole eggs plus 2 yolks.