6ouncesHigh Quality Bittersweet or Semisweet Chocolate
Preheat the oven to 325°. Chop the chocolate into small pieces and set aside.
In a medium saucepan, heat the cream and milk to just barely simmering. Remove from the heat and add the chocolate. Whisk until the chocolate is fully melted and smooth.
In a large bowl whisk together the egg yolks and sugar. Very slowly add the chocolate mixture to the egg mixture. Strain into another large bowl and stir in the vanilla.
Divide the custard into four 6-ounce ramekins. Place the ramekins in a large baking dish and fill the pan with hot water until halfway up the ramekins. Bake for 25-30 minutes, until the custards are just barely set. Chill overnight, or at least 4 hours. Serve with whipped cream and chocolate shavings.