1 3/4 cups (430 ml) 15% cooking cream

• 6 oz (180 g) milk chocolate, chopped or
• Semi-sweet dark chocolate, chopped

With the rack in the middle position, preheat the oven to 170 °C (325 °F).

In a saucepan, heat the cream, without bringing to a boil. Add the chocolate, remove from the heat and stir until completely melted. Let cool.

Meanwhile, in a bowl, whisk the egg yolks with the sugar with an electric mixer until light and fluffy, about 3 minutes.

Slowly add the chocolate with a whisk.

Pour into six or seven 125 ml (1/2 cup) capacity ramekins. Cover the bottom of a large baking dish with a cloth or baking mat (Silpat). Place the ramekins onto the cloth and fill with hot water to cover halfway up the ramekins. Bake for 30 minutes.

Remove the dish from the oven and the ramekins from the baking dish. Cool for 30 minutes at room temperature, cover with plastic wrap and refrigerate for at least 2 hours and 30 minutes. Serve cold.

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