Mexican Chocolate Pots de Creme

• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 6 large egg yolks
• 6 ounces Mexican chocolate, preferably Ibarra, finely chopped
• 6 ounces bittersweet chocolate, finely chopped, plus shavings for garnish
• Unsweetened whipped cream, for serving

1. In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.
2. In a small bowl, beat the egg yolks until combined.
3. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan.
4. Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes.
5. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat.
6. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl.
7. Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de creme are chilled, at least 6 hours or overnight.
8. Serve the pots de creme with unsweetened whipped cream and chocolate shavings.

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

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