Mexican Chocolate Pots De Creme

In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.

In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan.

Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat.

Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl.

Pour the chocolate mixture into small bowls and refrigerate until the pots de creme are chilled, at least 6 hours or overnight.

Serve the pots de creme with unsweetened whipped cream and chocolate shavings.