• 4 ounces good-quality bittersweet or semisweet chocolate , coarsely chopped
• 1 cup heavy or whipping cream
• 1/2 cup milk
• 4 large egg yolks
• 1/4 cup sugar
• 1/2 pint fresh raspberries
• 1 quart vanilla ice cream

Place chocolate in a medium bowl. In a small saucepan, bring cream and milk just to boil. Add to chocolate; whisk until mixture is smooth and chocolate is melted. Refrigerate 30 minutes.

Meanwhile, preheat oven to 350°. Place 10 espresso (or other small) cups in a large roasting pan.

In a large bowl, whisk together yolks and sugar until blended but not foamy. Gradually whisk in chocolate mixture until blended. Strain custard through a sieve set over a large glass measuring cup.

Pour a scant 1/4 cup custard into each espresso cup. Place pan with cups on center oven rack; carefully pour enough hot water into pan so it reaches halfway up sides of cups. Bake until custards are set in center, about 35 to 40 minutes. Transfer custards to a cooling rack; cool to room temperature, then refrigerate at least 1 hour. Top with raspberries and ice cream. Makes 10 servings.