What you need:
1 cup Heavy Cream
4 ounces Semi Sweet Chocolate, chopped
8 ounces Mascarpone Cheese
1/4 cup Sugar
3 large eggs
2 tsp Pure Vanilla
Dash of Salt
1 tbsp Dark Rum of Brandy (Optional)
What to do:
Preheat oven to 350
In a medium saucepan, simmer cream. Add chopped chocolate to cream and melt.
Set aside and let cool.
In a large bowl, or mixer, whisk mascarpone and sugar together until smooth. In a separate bowl, crack open eggs and inspect to make sure no shells go in the mix. Add to Mascarpone and sugar mix. Add vanilla, salt, and rum, whisk until smooth. Once cooled, add chocolate and cream.
In 8 custard cups, ramekins or oven proof coffee cups, pour mix evenly.
Place cups into a 9 by 13 pan and place pan into oven.
Gently pour boiling water into pan until it reaches halfway up the ramekins. Cover with aluminum.
Bake for 35 minutes until the tops look solid but still a bit jiggly when moved. Take cups out and let cool.
When cooling, the cups will firm. When cups are cooled, place in the refrigerator for at least 4 hours but preferably over night.
Top each cup with whatever garnish you'd like, but I used a dollop of whipped cream.
Sweets for a Saturday