Set the sous vide cooker at 72°C - 161°F and set it in the sous vide container to heat the water.
Pour the fresh cream into a pot and heat it to 70°C/158°F on Medium heat.
Finely chop the chocolate and pour them into the pot with the fresh cream.
As the mixture starts to thicken, add the sugar.
Turn off the heat to the pot. Mix the chocolate and fresh cream well.
When blended well, add the egg yolks and whisk.
The mixture will not rise, but it will capture air that will leave your dessert fluffier and less thick once cooked. Add the teaspoon of salt now and mix again.
Let the mixture settle for 10 minutes, allowing the excess air to leave as bubbles that rise to the top and disappear.
Pour the mixture into the mason jars (glass containers) and loosely seal the lids.
Lower the jars into the sous vide container and cook for 60 minutes.
After the cooking is done, take the jars out and let it cool down for 15 minutes.
Then chill in the fridge and serve cold when ready.
When serving, garnish and decorate with whipped cream.