Start by preheating your oven to 325°F (160°C). You’ll want it nice and cozy for your chocolatey delights.

In a heat-proof bowl, combine the chopped chocolate with ½ cup of the cream. Set this bowl over a saucepan of simmering water, ensuring the bowl doesn’t touch the water. Stir until the chocolate is melted and smooth. This method is a classic—easy to control the heat without burning that luscious chocolate.

In a separate bowl, whisk the egg yolks until they become pale and slightly thickened. This step isn’t just about texture; it’s about infusing air into the mixture for that creamy finish.

In a saucepan, combine the remaining ½ cup of the cream with the whole milk, salt, and light brown sugar (if using). Heat gently until steaming, but not boiling. This is when you want to draw the flavors out, especially if you add espresso powder and vanilla.

Slowly pour the hot milk mixture into the bowl of egg yolks while whisking constantly. This step is critical—if you pour too fast, you risk scrambling the eggs. Be patient and keep whisking.

Pour this mixture back into the saucepan with your melted chocolate. Whisk until everything is well combined. You’ll notice the mixture darkening and thickening just a bit as you go, and that’s a good sign.

Strain the chocolate custard through a fine-mesh sieve into another bowl, discarding any bits that didn’t blend smoothly. This helps you achieve that velvety texture you’re after.

Divide the chocolate mixture evenly among your ramekins. You want them filled to about three-quarters full to allow for slight expansion during baking.

Place the ramekins in a baking dish and fill the dish with hot water, halfway up the sides of the ramekins. This water bath will create gentle heat, making for a silky texture.

Bake for about 25 to 30 minutes or until just set around the edges. The centers will be slightly wobbly but will firm up as they cool. Remove from the oven and let them cool in the water bath before transferring to the fridge.

Chill in the refrigerator for at least 4 hours, but overnight is best! Once set, you can garnish with whipped cream, cocoa powder, or fresh berries before serving. Indulge in every creamy, chocolatey bite!