Preheat oven to 300°.
In a heavy bottomed sauce pot, heat cream and salt until just starting to scald.
Whisk chocolate into cream until melted. (When separating eggs you can reserve whites for some yummy meringues!)
In a separate bowl, whisk together yolks, syrup, sugar and vanilla.
Temper yolk mix with a little of the hot cream, then pour yolks into pot of cream, whisking steadily as your pour.
Heat while stirring until mixture coats the back of a wooden spoon.
Pour into ramekins and bake in a water bath for 30 to 45 minutes until mixture is mostly set, but still a tiny bit jiggly in the center. Serve chilled or warmed with fresh whipped cream. 

Recipe by Dava Parr, Fresh & Wyld Farmhouse Inn & Gardens