Step 1

In a medium saucepan, bring 1 1/2 cups of cream to a simmer over medium heat. Remove from the heat and whisk in the chocolate, sugar, vanilla and salt until smooth. Whisk in the yolks, one at a time, then transfer to a liquid measuring cup.

Step 2

Divide the mixture into eight 4-ounce sealable mason jars and close the lid. Set the jars on the bottom of your sous vide container, cover with water by at least 2 inches, then set the temperature to 176°F (80°C). Once the water reaches the correct temperature, cook for 1 hour.

Step 3

After 1 hour, use kitchen tongs to carefully remove the jars from the water bath (they’ll be very hot), transfer to the refrigerator, and cool until set, 3 hours or up to overnight.

Step 4

Whisk the remaining cream to a soft peak. To serve, top each custard with a pinch of salt, a dollop of cream, and some grated chocolate.