- 6 ounces high bittersweet chocolate, finely chopped
- 1½ cups heavy cream
- ½ cup whole milk
- 3 tablespoons finely chopped crystallized ginger, plus more for garnish
- Kosher salt
- 4 egg yolks
- 2 tablespoons sugar
Put oven rack in middle position and preheat oven to 300°F.
Put chocolate in a heatproof bowl. Bring cream, milk, ginger, and a pinch of salt just to a boil in a small heavy saucepan. Allow the mixture to steep for 30 minutes.
Reheat the mixture and pour over chocolate, whisking until chocolate is melted and mixture is smooth.
In a medium sized bowl, whisk together yolks, sugar, and another pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a 1-quart glass measuring cup.
Line bottom of a baking pan (large enough to hold ramekins) with a folded kitchen towel and arrange ramekins on towel. Poke several holes in a large sheet of foil with a skewer. Divide custard among ramekins, then bake custards in a hot water bath with the pan covered tightly with foil, until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes.
Transfer ramekins to a rack to cool. The custards will set as they cool. Chill, covered, until cold, at least 3 hours. Serve cold, garnished with chopped crystallized ginger.