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1
Put the chocolate in a medium heatproof bowl and set aside.
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2
Combine the cream, half-and-half, salt, and 3 tablespoons of the sugar in a medium saucepan and put over medium-high heat.
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3
Cook, stirring occasionally, just until it starts to approach a simmer, about 4 minutesyoull know its ready when small bubbles appear around the edge of the pan.
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4
Remove from the heat.
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5
Combine the egg yolks and the remaining 3 tablespoons sugar in a medium bowl, and whisk until combined and smooth.
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6
Whisking the eggs constantly, slowly pour in about 1 cup of the milk mixture.
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7
Then pour the yolk mixture into the pan, whisking constantly until smooth.
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8
Put the pan over medium-high heat and cook, stirring constantly with a heatproof rubber spatula, until the mixture is thick and about the consistency of a pureed soup, 2 to 3 minutes.
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9
Pour the cream mixture over the chopped chocolate and let stand for 3 to 5 minutes.
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10
Then slowly and gently stir with a whisktry not to incorporate any air.
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11
When smooth, add the vanilla extract and stir again to blend.
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12
Pour the mixture through a fine strainer into a large-lipped measuring cup.
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13
Divide evenly into eight 4-ounce cups or ramekins and refrigerate, uncovered.
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14
After 2 hours, cover with plastic wrap and refrigerate for at least 4 hours longer.
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15
To serve, let the ramekins come to room temperature (about 30 minutes) and then top with the whipped cream and shaved chocolate.
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16
The type of chocolate you use has a significant impact on the flavor and texture of this luscious dessert.
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17
With bittersweet chocolate (60 to 65 percent cacao), the pots will be intensely chocolaty and almost truffle-like; using semisweet chocolate (around 52 percent cacao) yields a sweeter, mellower, more pudding-like treat.
