Ingredients
10ozmilk chocolate
3ozbittersweet chocolate
1cupmilk
1cupheavy cream
¼cupsugar
5large egg yolks
creme fraiche
chocolate shavings
Preparation
In a large heat-proof bowl, combine milk and bittersweet chocolates.
In a medium saucepan, bring milk, heavy cream, and sugar to a boil, whisking constantly until sugar is dissolved.
In a medium heat-proof bowl, whisk the egg yolks. Gradually whisk in half of the hot cream.
Whisk the egg-and-cream mixture into saucepan and cook over moderate heat, stirring with a wooden spoon, for about 4 minutes, until the custard coats the back of the spoon.
Pour custard over chocolate and let stand for 2 minutes, then stir until smooth.
Transfer mixture to a blender and puree for about 1 minute, until very smooth. Pour mixture into eight 4-ounce ramekins.
Refrigerate for 2 hours, until chilled.
Let pots de crème stand at room temperature for 15 minutes.
Garnish with crème fraîche and chocolate shavings, serve, and enjoy!
