2cups(340g)semisweet or bittersweet chocolate chips or chopped baking chocolate
1teaspoonpure vanilla extract
Lightly sweetened whipped cream and berries or pomegranate arils for serving
In the bowl of a food processor, combine the chocolate, salt, sugar and eggs in a food processor or blender and pulse until well mixed. The mixture might look a little granular or curdled; that's ok.
Heat the heavy cream to just simmering. Drizzle the hot cream into the food processor, while pulsing, until the mixture is smooth and creamy. Add the vanilla and pulse to combine.
Pour into dishes or cups and press plastic wrap directly across the surface to avoid the cream forming a skin. Chill at least an hour (they can be chilled up to several days). Garnish with fresh whipped cream and berries, if desired.
Chocolate: semisweet and bittersweet differ quite a bit in sweetness - I used bittersweet chocolate (about 60% cacao) and thought they were perfect but you might want to play with the sugar amount depending on the chocolate you use (I think the sugar amount is just fine for semisweet chocolate - but if you use bittersweet and like things a bit sweeter, consider adding a bit more). I haven't tried it with milk chocolate so I'm not sure how it would work out; feel free to experiment.Serving: I used my shallow creme brûlée dishes for these but you could use glass cups, small bowls or even those clear plastic cups if serving a crowd. And shhhh, don't tell, but Sara, who gave me the recipe, confessed that sometimes she makes a batch, pours it into a large serving dish and dips in each day for a little chocolate therapy.