This decadent chocolate custard combines dark chocolate with fresh cream and plenty of vanilla for an indulgent treat. It's also deceptively easy to make.
Set your double boiler atop a saucepan half-full of simmering water. Pour in the cream and warm it for 3 or 4 minutes, then whisk in the vanilla extract, sugar, and salt. Continue whisking until the sugar is dissolved.
Temper the egg yolks.
Place the egg yolks in a small bowl. Spoon hot cream into the egg yolks, then pour the eggs into the double boiler, stirring for 2 to 3 minutes.
Melt the chocolate.
Stir the chocolate into the hot cream until it melts and thickens enough to coat a spoon.
Strain and serve.
Strain the chocolate mixture through a fine-mesh sieve into a bowl to remove any lumps or curdled eggs.
Spoon the custard into 6 (4-oz) individual ramekins. Then, cover with plastic wrap to prevent it from forming a skin, refrigerate until fully set (about 1 hour), and served with whipped cream.