Preheat oven to 250 degrees F; heat large kettle of water to boiling. Place six 6-ounce ramekins (see Home Chef Tip) in roasting pan.

In small saucepan, heat cream and 4 tablespoons sugar over medium heat 6 to 7 minutes until cream just starts to bubble around edges of pan (do not bring to a full boil).

Once cream starts to bubble, turn off heat. Add chocolate and salt and whisk until chocolate is completely melted and mixture is smooth.

Meanwhile, in large bowl, whisk egg yolks and remaining 4 tablespoons sugar until well combined. While whisking, use ladle to slowly add 3 ladlefuls of hot chocolate mixture to egg mixture. Gradually whisk in remaining chocolate mixture. Strain through fine mesh strainer into large liquid measuring cup.

Divide custard mixture between ramekins; place roasting pan in oven. Add enough boiling water to come halfway up sides of the ramekins. Bake 40 to 50 minutes or until custards are just set (they should tremble slightly in the middle, but be set on outer edges).

Use tongs or pancake turner to carefully transfer ramekins to cooling rack; let stand 30 minutes. Cover with plastic wrap and refrigerate at least 4 hours or up to 2 days before serving.

To serve, sprinkle 1 tablespoon sugar over each custard. Using blowtorch, caramelize top of each custard until sugar bubbles and turns brown (this can also be done under a broiler). Top with mint and sea salt and serve immediately.