1 cup heavy cream
4 ounces bittersweet chocolate, chopped fine
8 ounces mascarpone cheese
¼ cup sugar
1 teaspoon vanilla extract
Pinch of salt
Place the cream in a pot and bring to a simmer. Remove the pot from the heat and add the chocolate stir until mixture is smooth. Let cool to room temperature.
Place the mascarpone in a stand mixer with the whisk attachment, add the sugar and whisk until smooth. Add the eggs one at a time until fully incorporated, add the vanilla and salt.
Pour the cooled chocolate mixture into the cheese mixture and whisk just until incorporated.
Fill eight 4 ounce ramekins with the mixture and place in a baking pan. Place the pan in a preheated 325°F oven and carefully fill the pan with boiling water until it is half way up the sides of the ramekins. Cover the pan with foil and bake for 30-40 minutes, they should be soft but not liquid. Remove the ramekins from the water bath and let cool to room temperature. Cover with plastic wrap and let cool overnight.