Pour the Cream, Milk and Salt into a medium saucepan – heat until just warm, do not boil -remove from heat
In a separate small saucepan bring the Water and Sugar to a boil until the Sugar has dissolved – remove from heat and pour into the warm Cream, stirring continuously
Return to the stove – low heat – stir in the Chocolate little-by-little {do not stop stirring or letting the mixture boil} – remove as soon as all the Chocolate has been added and melted – remove from heat
Add the beaten Egg Yolks in a thin stream whilst stirring vigorously – pour the mixture into 6 half cup sized, oven proof, serving bowls – place into a bain marie or a similar oven dish – fill up with boiling water, to reach at least 3/4 up the serving bowls
Place in the oven and bake 30 – 35 minutes or until the centers of the desserts are almost set
Remove from the oven, let cool, cover with cling wrap and chill at least 1 hour before serving
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.