Dark Chocolate Pots de Crème
Place chocolate in blender. Whisk milk, cream, yolks, sugar and salt together in a heavy-bottomed sauce pot.
Tip: Our no-bake method is quicker than the typical oven/ water-bath, however, it requires close monitoring on the stove-top to avoid overheating.
Stirring constantly with a heat-proof spatula or wooden spoon, cook over medium heat 5-6 min, until slightly thickened and 190 degrees (just before boiling; do not boil custard or it will curdle). Immediately pour hot mixture over chocolate; cover with lid, leaving vent open. Hold folded paper towels or a kitchen towel over vent and blend until smooth, about 30 sec (steam will rapidly expand and force mixture out of blender if lid is not held down). Pour chocolate mixture into ramekins, small bowls or glasses, as desired, and chill until set, 2 hours up to overnight. Top with White Chocolate Cream and shaved dark chocolate. Serve chilled.
White Chocolate Cream
Reserving 2 T cream, combine remaining cream, vanilla and sugar in a mixing bowl. Whip on medium-high speed just until stiff peaks form. Meanwhile, melt chocolate with reserved 2 T cream in a microwave-safe bowl, heating in microwave for 10-second intervals until smooth. Fold melted chocolate into whipped cream. Serve immediately, or chill up to 1 hour before use.