Chocolate Pot Du Creme
Anthony Ploof – Chef de Cuisine at The Essex
9 oz. semi-sweet milk chocolate
3 oz. dark chocolate
1 1/2 cups whole milk
1 1/2 cups heavy cream
6 egg yolks
5 tablespoons sugar
Chop chocolate into small pieces and place in bottom of a blender.
Whisk together milk, cream, yolks, and sugar in a heavy-bottom sauce pan.
Cook over medium heat stirring constantly until thickened enough to coat the back of a spoon (nape consistency).
Pour hot custard mixture into blender and let sit for two minutes.
Blend until smooth.
Pour mixture into desired serving vessel and let chill in refrigerator for no less than two hours, until set.