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1
Heat the oven to 300 degrees F and arrange a rack in the middle.
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2
Bring about 4 cups water to a simmer over medium heat.
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3
Arrange 6 (6-ounce) ramekins 1/2 inch apart in a large baking dish; set aside.
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4
Place cream in a small saucepan over medium heat and bring it just to a simmer.
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5
Remove from heat, add chocolate, and stir until completely melted, about 3 minutes; set aside.
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6
Whisk sugar and yolks in a large bowl until thickened and pale in color, about 2 minutes.
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7
Slowly whisk in 1/3 of the chocolate mixture, then add the remainder while constantly stirring (try not to incorporate any air).
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8
Place a fine mesh strainer over a large measuring cup or a bowl with a spout and pour in the custard base.
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9
Remove the strainer and evenly divide the custard base among the ramekins.
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10
Tap each ramekin a few times to break any bubbles that appear on the surface.
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11
Place the baking dish in the oven and carefully add enough of the simmering water to reach 1 inch up the sides of the ramekins.
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12
Cover the dish with aluminum foil and poke several holes in the foil to allow steam to escape.
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13
Bake 25 minutes or until the outer 1 inch of each custard is set (the centers will still be slightly jiggly).
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14
Remove the ramekins to a rack and let cool to room temperature, about 1 hour.
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15
Serve immediately or cover and refrigerate up to 4 days.
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16
If refrigerated, let the pots de creme come to room temperature for 20 minutes before serving.
