From Chef Robert Stehling
* 8 ounces dark, Belgian bittersweet chocolate, chopped
* 1/2 cup sugar
* 6 egg yolks
* 4 cups heavy cream
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
Reserve chocolate in a large bowl. Separately, whisk 1/4 cup sugar into egg yolks. Mix remaining sugar with cream and vanilla in medium saucepan and bring to a boil. Pour a little hot cream into the bowl with the egg yolks and whisk, then pour the remainder of the cream over the chopped chocolate, stirring with a spatula until smooth. Add the egg yolk mixture and salt, and then strain into a pitcher. Refrigerate to cool.
Pour into 2/3 cup ramekins, place ramekins in a shallow pan half filled with water (water bath) and cook at 300 degrees for about an hour. Chill for at least 3 hours before serving and serve with a dollop (or more) of fresh whipped cream.