- 2 cups heavy cream
- 1/2 cup whole milk
- 5 oz bittersweet or semisweet chocolate, chopped
- 6 large egg yolks
- 1/3 cup sugar
In a heavy, medium saucepan over medium heat, bring cream and milk just to simmer. Remove from heat. Whisk yolks and sugar in a large bowl to blend. Temper with cream. Return to heat and constantly stir until cooked to consistency of thick melted ice cream but not boiling.
Strain into another bowl with chocolate pieces and allow chocolate to melt.
Divide custard mixture among 6 (3/4-cup) custard cups or soufflé dishes. Chill until cold, about 3 hours.