Makes 8 to 10

Ingredients
4 ounces best-quality bittersweet chocolate, chopped
6 egg yolks
4 cups heavy cream
½ cup sugar
Pinch of salt
Whipped cream for garnish

Place the chopped chocolate in a bowl. Combine the cream and salt in a saucepan and bring to a boil over medium-high heat. As soon as it boils, remove from the heat and pour over the chocolate, mixing until melted. Put the saucepan back on the stove.

Whisk the yolks and sugar together in a bowl. A little at a time, add all the hot chocolate mixture to the egg mixture, mixing after each addition. Pour back into the saucepan and heat it over medium heat until thickened and boiling at the edges of the pan. The mixture should be thick enough to coat the back of a wooden spoon. Run your finger down the back of the spoon; when the edges do not blur, the mixture is ready.

Pour the mixture into ramekins or dessert cups. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 4 hours or until ready to serve with whipped cream.