• 3.5 ounces whole milk
• 5 ounces heavy Cream
• 2.25 ounces egg yolks
• 1.5 ounces sugar
• 4.5 ounces chocolate
• Raspberries for garnish
Chop the chocolate into small fragments and set aside into a pitcher.
Combine milk, cream and half of the sugar in a small pot and bring to a simmer.
Separate the eggs and measure the yolks.
When the cream mixture comes to a simmer, turn off the heat. Whisk in the remaining half of sugar to the yolks.
Temper the yolks by whisking in a ladle of the hot cream mixture.
Pour the yolk mixture into the hot cream mixture and set it to medium heat.
Stir constantly until thickened. (When you dip the spoon into the mixture, draw a line with your finger across the back of the spoon. If the line does not drip, it is ready.)
Pour the hot custard over the chopped chocolate and allow to sit for a minute. With an immersion blender, combine the custard and chocolate until silky smooth.
Pour into desired vessels, (ramekin, sundae glass, soup cup, etc.) and place in refrigerator for at least five hours.
When the pot de crème is set, top with whipped cream, shaved chocolate and raspberries.
All of the measurements of the ingredients are by weight, not by volume. Please use a kitchen scale to prepare this recipe. This insures the consistency of the finished product since eggs come in various sizes and chopped chocolate can be of various shapes and sizes.