Preheat the oven to 300 degrees F.
In a medium saucepan
, combine the cream and sugar; heat until the cream is steaming
and sugar is dissolved. Meanwhile, place yolks in a medium bowl; gradually whisk
in the hot cream mixture a little at a time. Add the chocolate to the hot custard and let stand 2 minutes, then stir until combined. Strain
the chocolate custard
through a fine-mesh sieve
into a pitcher.
Fill a roasting pan with 1 inch of water and place 6 (4-ounce) ramekins in the water. Divide the custard mixture evenly among the ramekins. Bake the custards in the water bath
until set, but still wobbly in the center, about 35 minutes. Remove the custards from the water bath and cool to room temperature. Refrigerate until completely chilled, about 2 hours.
To serve, top the custards with the whipped cream
and fresh fruit, if desired.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.