Instructions

• Preheat oven to 300°F. Place a clean dish towel in a roasting pan. In a saucepan, heat the half & half to just below a simmer. Turn off heat and stir in the bittersweet chocolate chips until melted and smooth. Set aside.
• In a bowl, whisk the egg yolks, cocoa powder, granulated sugar, fleur de sel and extracts. Slowly drizzle the half & half mixture into the egg yolk mixture whisking constantly. Pour the mixture through a fine-mesh strainer into four custard cups, ramekins or oven-safe espresso or coffee cups. Place the cups on top of the dish towel in the roasting pan. Pour water in the roasting pan to reach halfway up the sides of the cups.
• Cover with foil and prick the foil several times with a fork. Bake for 30 minutes or until the custards are almost set—they should barely jiggle in the center. They will firm up a bit once chilled. Refrigerate for at least 6 hours or overnight. Serve with strawberries, a dollop of whipped cream and a dusting of cocoa powder.