Mix cream, sugar, vanilla extract and salt in a heavy pot; bring to a boil. Remove from heat.
Add chocolate; stir until completely melted. Slowly add mixture to eggs, whisking vigorously until combined
Pour water halfway up ramekin sides in a baking dish. Fill ramekins almost full with mixture. Cover with foil; poke vents.
Bake 30 minutes at 325° F until almost set, then uncover. Bake 5 more minutes.
Refrigerate for 4 hours.Makes 8 to 10 Source: