6-ounces bittersweet (60%) chocolate chips

2 tablespoons cocoa powder, best quality possible

1/2 teaspoon kosher salt

1/2 cup granulated sugar

3 cups half and half

6 yolks, lightly whisked to just break yolks

2 teaspoons vanilla extract, best quality possible

1 1/2 teaspoons cornstarch

flaky salt, like Maldon

Optional garnishes:
Fresh whipping cream, dollop

Cocoa powder, light dusting

Caramel Sauce, to drizzle

Method:

1.   In a medium size bowl, add chocolate chips, cocoa powder and salt stirring until just combined. Set to the side.

2.   In a small saucepan over medium heat, add sugar and half and half. While whisking, heat until simmering, approximately 3 – 5 minutes.

3.   Meanwhile, in a separate medium size bowl, whisk together yolks, vanilla extract and cornstarch until just combined and light pale in color.

4.   Gradually and slowly temper heated cream mixture into yolks being careful to not scramble the eggs. Continue to add the cream in small additions, while whisking, until incorporated. Transfer to bowl with chocolate and using a spatula, combine until chocolate melts.

5.   Return to the saucepan and over medium – low heat, continue to whisk until contents thicken and coat the back of a spoon, approximately 4 – 5 minutes.  Strain through a fine mesh sieve and divide among 8, 6-ounce ramekins filling just 3/4-full. Cover with plastic wrap and place in a flat layer in the refrigerator overnight or at least 6 hours, or until set. Note: Plastic wrap will help prevent a skin from forming.

6.   Right before serving, finish with flaky sea salt (like Maldon) or fresh whipping cream with and a light dusting of cocoa powder or even caramel sauce to finish.

Kitchen Note: For smaller portions, simply follow the recipe above and divide amongst 2 or 4-ounce ramekins.