Bittersweet, the chocolate cafe on College Ave in the trendy Rockridge boutique district, is a great place to pop in for coffee and chocolate drinks, pastries and homemade confections like handmade truffles. The cafe's Bittersweet Origins products can turn simple but classic recipes such as this into stunningly elegant desserts.

Ingredients:
2 c. Heavy Cream
½ c. Whole Milk
6 Egg Yolks
1/3 c. Sugar
5 oz. Bittersweet Brand Dark Chocolate Buttons, chopped

Preparation:
1. Pre-heat oven to 325F.
2. Bring milk and cream to a simmer over medium heat.
3. Pour over chocolate and whisk until smooth.
4. Whisk yolks and sugar together in a bowl. Gradually whisk in hot chocolate mixture until incorporated.
5. Strain into another bowl. Cool 10 minutes, skimming any foam from the surface. Divide custard among 6 souffle dishes. Cover each with foil.
6. Place cups in large baking pan and add enough hot water to pan to come halfway up the sides of cups.
7. Bake until custards are set, but centers still move slightly when shaken, about 55 minutes. Remove from water, remove foil, and chill until cold.