- 1 1/2 cups 35% cream
- 3 ounces bittersweet chocolate, finely chopped
- 4 large egg yolks
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- Topping:
- 2 graham crackers, coarsely broken
- 1 cup mini marshmallows
- 1 ounce bittersweet chocolate, melted
- Preheat oven to 350 degrees F (180 degrees C).
- In a saucepan, heat cream to a boil. Remove from heat; whisk in chocolate until melted and smooth.
- In a medium bowl, whisk egg yolks with sugar. Gradually whisk hot cream mixture into eggs. Whisk in vanilla. Divide mixture among 4-six oz (175 mL) ramekins. Place ramekins in a large shallow pan; pour boiling water into the pan to come halfway up sides of ramekins.
- Bake for 25 to 35 minutes or until edges are set but centres still jiggle slightly. Remove from water; let cool on a rack. Cover and refrigerate for about 2 hours or until chilled or for up to 24 hours.
- Divide graham crackers evenly among ramekins; top with marshmallows. Place on a baking sheet. Broil for 10 to 45 seconds or until marshmallows are lightly golden and starting to soften. Drizzle chocolate over marshmallows. Serve immediately.