1. In a large heatproof bowl, combine the milk chocolate and bittersweet chocolates; set aside. 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; gradually whisk in half of the hot cream. 4. Whisk the egg-and-cream mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon, (this will take about 4 minutes). 5. Pour the custard over the chocolate and allow to stand for 2 minutes, then stir mixture until smooth. 6. Transfer the mixture to a blender and puree until very smooth, (about 1 minute). 7. Pour the mixture into eight 4-ounce ramekins and refrigerate until chilled, (Allow about 2 hours to chill). 8. To serve set the pots de crème at room temperature for 15 minutes. Garnish with crème fraîche and chocolate shavings. ---------------------------------------------------------------------------
Nutrition
Ingredients
