Preheat your oven to 325°F (160°C).
In a medium mixing bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened (about 2 minutes).
Sift in the cocoa powder and mix until combined. Heat the heavy cream in a saucepan over medium heat until just about to simmer, then stir in the vanilla extract, red gel food coloring, and salt.
Gradually pour the hot cream mixture into the egg yolk mixture while whisking continuously to prevent curdling. Strain the mixture through a fine sieve into a clean bowl.
Place the ramekins in a baking dish. Pour the custard into the ramekins, filling them about 3/4 full. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
Bake in the preheated oven for 30-35 minutes, until the edges are set but the center has a slight jiggle. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
Once chilled, sprinkle fine sugar evenly over the tops of the custards and caramelize using a blow torch until golden-brown.
