preheat oven to 350 degrees. Bring cream to a simmer in a medium sauce pan. Remove from heat.
2
Whish chopped chocolate into cream until smooth. In a large bowl, whisk sugar and egg yolks until smooth. Add in chocolate cream mixture and blend. Strain the mixture into another bowl and let cool 10 minutes.
3
Divide the mixture into 8 small ramekins. Cover each with foil and place into a large baking pan. Pour enough hot water into the baking pan to come half way up the ramekins. Bake about 60 minutes or until the custard mixture are set, but centers jiggle if gently shaken.
