This recipe is important to read all the way through before making! Time sensitive!
In a medium size sauce pot, heat cream, salt, and ancho powder on medium high heat. Do not let boil.
Place chopped chocolate in a large bowl.
Egg yolks go into a separate, medium size bowl. Whisk sugar into egg yolks until smooth.
When cream is hot (will start to rise, but not boil), lower the heat and begin to temper in the egg yolks. This is done so by using a ladle and pour some of the cream into the egg yolks, whisking thoroughly. Do about 3 or 4 ladles worth and then pour the entire mixture back into the pot.
This is the most crucial part- you do not want to leave this pot unattended as the yolks will curdle in a flash! Trust me!
Turn heat back up to medium, and if you’d like, attach a candy thermometer (I usually do without), WHISKING THE ENTIRE TIME. If you’re using a candy thermometer, you want to cook until the temperature reads 155 degrees F (68C). If you are not using a candy thermometer, cook until mixture has almost doubled in size (mixture will rise in pot). I timed this part and it took 2 ½ minutes for me. Immediately pour over a strainer into the chopped chocolate and whisk to combine.
Once you’ve got your chocolate-y goodness ready to go, pour into ramekins or serving dish. Let them chill for about 2+ hours. Best if eaten within 2 days.
Garnish with whipped cream, some flakey sea salt, or more chopped chocolate, and enjoy!