- 5 cup Heavy Whipping Cream
- 1 1/4 cup Whole Milk
- 12.5 ounce Bissinger's 60% Dark Chocolate
- 15 Egg Yolks
- 3/4 cup Sugar
- 2 tablespoon Sugar
Preheat oven to 300 F.
Bring milk and cream to a simmer in a saucepan. Remove from heat and add chocolate, whisk until smooth. In another bowl, whisk yolks and sugar until blended, then strain.
Gradually whisk hot chocolate mixture into yolk and sugar. Cool for about 10 minutes. Skim any foam.
Divide custard into 3/4 cup portions and then spoon into ceramic or glass cups.
Place cups in a baking dish water bath. Cover with a tray, but keep ajar. Bake for 50-55 minutes, rotating after the first 25 minutes. They are done when jiggle slightly. Remove from water bath and allow to cool. Cover each cup individually and chill.
Serve with whipped cream and shortbread cookies.