2 cups whipping cream, chilled
6 oz Mexican chocolate (2 disks minus one small wedge), finely chopped
5 large egg yolks, at room temperature
3 Tbsp sugar
1 tsp pure vanilla extract, or the seeds from one vanilla bean
Pinch of kosher salt
Set your oven rack in the middle of the oven, and preheat to 325°F.
In a saucepan, heat the whipping cream to the simmer; remove the pot from heat, and stir in the chopped chocolate. Stir until the chocolate is melted and the mixture is smooth. Set aside.
In a large bowl, whisk together the egg yolks, sugar, vanilla extract and salt. When the mixture is well-combined, whisk in the chocolate-milk mixture. Pour through a strainer into a large glass measuring cup.
In a large, deep roasting pan, place 6-8 small ramekins, custard cups, small rice bowls, espresso cups or pots de creme cups. Distribute the mixture among the cups you have. Pour hot (not boiling) water into the roasting pan until it comes halfway up the sides of the little cups. Cover the pan with aluminum foil, and bake for 25 minutes or until the custard is just set around the edges.
Remove from oven, and remove the cups from the roasting pan. Let them cool, then cover with plastic wrap and refrigerate at least 2 hours, or overnight. Serve topped with slices of fruit.