Milk-Chocolate Pots de Creme

• 10 ounces milk chocolate, finely chopped
• 3 ounces bittersweet chocolate, finely chopped
• 1 cup milk
• 1 cup heavy cream
• 1/4 cup sugar
• 5 large egg yolks
• Creme fraiche and chocolate shavings, for garnish

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

milk chocolate, bittersweet chocolate, milk, heavy cream, sugar, egg yolks, chocolate shavings

Taken from www.foodandwine.com/recipes/milk-chocolate-pots-de-creme (may not work)