Valentine’s Day Recipe: Milk Chocolate Pots de Crème

10 ounces milk chocolate, finely chopped

3 ounces bittersweet chocolate, finely chopped

1 cup milk

1 cup heavy cream

¼ cup sugar

5 large egg yolks

Crème fraîche, for garnish

Chocolate shavings, for garnish

Preparation:

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