A fabulously rich chocolate dessert topped with raspberry whipped cream.
Preheat the oven to 325 degrees F.
In a small saucepan, bring the heavy cream, milk and salt to a simmer over medium-low heat. Once the cream and milk simmer (small bubbles along all the edges), take the saucepan off the heat and pour it over the chopped chocolate. Whisk gently until the mixture is smooth.
Whisk the egg yolks and sugar together.
Gradually add the cream/milk/chocolate mixture and strain the mixture into a two-cup measure or a medium size bowl to make sure it is well-blended. Pour the custard carefully into 6 ounce ramekins.
Bake for about 30 minutes, until the custard is set but still jiggly. Once you can handle the ramekins, put them on a wire rack. (The ones in this photo are a bit overbaked.) Cool them for about an hour then either refrigerate them or proceed directly to make the raspberry whipped cream.
Crush the raspberries in a mortar and pestle, with a fork, or in a food processor. Then strain them, using a spoon to press out the juice. All that should remain on the top of the strainer are the small seeds.
Gently fold the raspberry juice into the heavy cream and add the sugar.