Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/4 cup of cornstarch
• 1/4 tsp salt
• 1/4 cup of cocoa powder
• 6 egg yolks
• 1 tsp vanilla flavor concentrate
• 15-20 Drops chocolate flavor concentrate
• 1/4 cup of cocoa powder
• 2-3 ounces (57-85 grams) of chocolate

Steps

1. Preheat oven to 325°F
2. In a saucepan, combine heavy cream, milk, sugar, cornstarch, cocoa powder and salt. Heat over medium heat until sugar is dissolved and mixture is hot but not boiling.

1. In a separate bowl, beat egg yolks until pale and frothy. Gradually whisk in hot cream mixture.
2. Add vanilla flavor concentrate and chocolate flavor concentrate, continue whisking until well combined.
3. Strain the custard through a sieve into a large measuring cup.
4. Divide the custard among six 6-ounce ramekins.
5. Add enough warm water to a baking dish to reach halfway up the sides of the ramekins.
6. Carefully place the baking dish in the oven and bake for 30-35 minutes or until custard is set but still slightly jiggly in the center.
7. Remove from oven and allow to cool to room temperature.

8. Melt 2-3 ounces (57-85 grams) of chocolate in a double boiler or in the microwave, stirring frequently until smooth.

9. Allow the melted chocolate to cool slightly, but make sure it's still pourable.

10. Use a spoon or a piping bag to drizzle the melted chocolate over the tops of the custards.

11. Refrigerate for at least 2 hours before serving chilled.