Ghiradelli Pots de Creme

Preparation

1. Preheat oven to 300°F.
2. Bring 4 cups of water to a simmer over medium heat. Arrange 6 (6-ounce) ramekins ½ -inch apart in a large baking dish; set aside.
3. Place cream in a small saucepan and bring to a simmer over medium heat. Remove from heat, add chocolate, and stir until completely melted; set aside.
4. Whisk sugar and yolks in a large bowl until thickened and pale in color. Slowly whisk in 1/3 of the chocolate mixture, add remainder while constantly stirring (try not to incorporate any air.)
5. Place a fine mesh strainer over a large measuring cup or bowl with a spout and pour in the custard base. Remove the strainer and evenly divide the custard base among the ramekins. Tap each ramekin a few times to break any bubbles that appear on the surface.
6. 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. Cover the dish with aluminum foil and poke several holes in the foil to allow steam to escape. Bake 25 minutes or until the outer 1-inch of each custard is set (the centers will still be slightly jiggly.)
7. Remove the ramekins to a rack and let cool to room temperature, about 1 hour. Serve immediately or cover and refrigerate up to 4 days. If refrigerated, let the pots de crème come to room temperature for 20 minutes before serving.