Preheat oven to 300°F (150°C).

Place 6 ramekins in a heat-proof baking pan, deep enough to fill with water to middle of ramekin.

Whisk egg yolks, sugar, and salt together in a heat-proof bowl.

Heat heavy cream to a light simmer and add chopped chocolate; stir or whisk until the chocolate is completely melted.

Slowly pour the hot cream into egg yolks, whisking continuously.

Strain and pour the liquid into the ramekins waiting in the baking pan and place that on the oven rack in oven. Fill the baking dish with hot water until it reaches the middle of the ramekins.This method prevents water from “sloshing” into the Crème Brûlée mixture.

Bake 30-35 minutes.

Remove from oven, let cool, and refrigerate. The recipe can be made the day before serving