9 oz high-quality semisweet chocolate, chopped
1 1/2 cups whole milk
1 1/2 cups heavy cream
6 lg eggs
5 tbs sugar (add an extra tbs if using bitter chocolate)
1/4 tsp salt
1 tbs 10x sugar

place the chocolate in a blender. whisk the milk, 1 cup cream, egg yolks, sugar & salt in a heavy-bottomed medium saucepan over medium heat. cook, stirring constantly with a heat-proof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5-6 minutes.

immediately pour the milk mixture over the chocolate in the blender. cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.

whip the remaining 1/2 cup cream and the 10x sugar with a mixer or in the blender until soft peaks form. top the chilled pots de creme with whipped cream.

6-8 servings