Chocolate Custard
2 cups whipping cream
1/2 cup whole milk
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large egg yolks
1/3 cup sugar
Preheat oven to 325 degrees. Bring cream and milk to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk yolks and sugar in separate large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.
Divide custard mixture among 6 three-quarter-cup custard cups or soufflé dishes. Cover each with foil and place in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water and remove foil. Chill custards until cold, about 3 hours.
Serve with a dollop of cream on top. Serves 6 to 8.
Chantilly Cream
1 1/2 cups whipping cream
1 tablespoon sugar
1 teaspoon vanilla
For chantilly cream, combine sugar, vanilla and cream in a bowl and whip until peaks form.
