A variation on the more basic chocolate custard described below.
1 cup Sour Cream
2 cups Milk
4 Eggs, plus 2 Yolks
8 oz Dark Chocolate (quality chips are fine)
0.33 cup Sugar
salt
vanilla
Preheat oven to 325ºF.
Melt chocolate in double-boiler, adding part of the milk and all of the sugar once melted. Integrate fully with wire whisk until smooth and fully re-warmed. Now add the rest of the dairy and vanilla, integrating similarly.
In another bowl, beat eggs with several pinches of salt. Once chocolate mixture is cool enough, add eggs and mix well.
Weigh total mass of custard and divide into ramekins (approx. 4 oz servings). Using water from double-boiler, and also new boiling water from kettle, create water bath and put ramekins in. Place in oven for about 50 minutes. Cool custards in fridge before serving. Cover with paper towel to retain moisture.
