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1
Heat oven to 300 degrees F.
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2
Get out a roasting pan that will comfortably fit 6-8 individual ramekins.
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3
Put the chopped chocolate in a heat proof bowl.
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4
Whisk the sugar, yolks, vanilla and salt together in another bowl.
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5
Heat the cream to a scald.
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6
Pour half over the chocolate and let sit without stirring.
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7
Meanwhile, slowly (fast dribble) the remaining cream into the yolks, whisking constantly (wrap a wet towel around the base of the bowl to hold it steady.)
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8
When the yolks are tempered, stir the chocolate, then add to the yolks and mix very well.
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9
Strain the mixture through a fine mesh stainer, then ladle carefully into the ramekins.
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10
Put the roasting pan into the oven, then pour boiling water in the pan (don't get any in the ramekins!)
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11
until the water comes about 1/2 way up the sides of the ramekins.
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12
Bake about 1 hour.
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13
You will know the puddings are done when the edges seem soft, but set, but there is still a light-colored spot in the center about the size of a quarter that still jiggles.
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14
DO NOT OVERCOOK.
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15
I can not stress this enough.
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16
I promise, even though they look not done, they will firm up considerably outside of the oven.
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17
Remove the custards from the water bath carefully and set on the counter to cool.
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18
Then refrigerate them for at least 3 hours, preferably 6-8 hours, before serving.
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19
They need no garnish, but you might want to do something pretty like some edible flowers on the side, or even a little mint.
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20
When you eat them, they should be PUDDING like, not firm like cheesecake or other custards.
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21
They will be quite soft and creamy- not liquidy, just very much like chocolate pudding.
