1 ½ cups heavy cream
4 oz. 60% cacao bittersweet chocolate (we use Ghirardelli's) broken into pieces
4 large egg yolks
2 Tbs. granulated sugar
the zest of one well scrubbed orange
¼ tsp. salt
1 tsp. vanilla extract
Preheat oven to 300 degrees.
In a kettle bring water to a boil.
In a large sauce pan whisk together heavy cream and orange zest.
Bring to a gentle simmer over medium heat.
Turn heat off and add chocolate pieces.
Let stand a couple of minutes until chocolate has melted. Whisk to blend.
In a stand-up mixer add egg yolks, sugar, salt and vanilla extract. Whisk on low until mixture is well blended and creamy.
Set speed to low and gently pour cream/chocolate mixture over eggs until just incorporated. Don't go fast or you will cook the egg yolks.
Distribute evenly into 4 6-oz. ramekin dishes and set into a 9 x 13 ovenproof baking dish.
Add boiling water to the pan making sure the water comes half way up the sides of the ramekin dishes. Place in oven and bake for 25 min. until custard is almost set.
The centers should still be a wiggly. They will set as they cool.
Remove ramekins from baking dish and set on a rack to cool. Serve at room temperature or refrigerate for up to 2 days.
Garnish with a dollop of whipped cream, strawberries or raspberries.