Chocolate Pots de Crème

Preheat oven to 325°. Bring 2 cups heavy cream and ½ cup whole milk just to a simmer in a medium heavy saucepan over medium heat. Remove from heat and add 5 oz. bittersweet or semisweet chocolate, chopped; whisk until chocolate is melted and mixture is smooth.

Whisk 6 large egg yolks and ⅓ cup sugar in a large bowl to blend. Whisking constantly, gradually pour hot cream mixture into yolk mixture; whisk until custard is smooth. Strain custard through a fine-mesh sieve into a medium bowl. Let cool 10 minutes, skimming any foam from surface.

Divide custard among ramekins; cover each with foil. Set ramekins in a large baking dish and pour in hot water to come halfway up sides of ramekins. Transfer baking dish to oven and bake custards until set but still jiggly in the centers when gently shaken, 50–60 minutes. Carefully transfer ramekins to a wire rack, remove foil, and let cool. Chill custards until cold, at least 3 hours. Do Ahead: Pots de crème can be made 2 days ahead. Cover and keep chilled.