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1 1/2 cups heavy cream 1 1/2 cups milk 3/4 cup sugar ¼ teaspoon kosher salt 5 ounces bittersweet chocolate, chopped 8 egg yolks
Garnish: Maldon Salt 1 cup heavy cream 1 tablespoon powdered sugar 1 block of bittersweet chocolate for grating
In a large saucepan over medium high heat, warm the heavy cream, milk, sugar, and salt, stirring until the sugar melts, 1 minute.
Preheat an oven to 325F. Place the chopped chocolate in a double boiler and over medium heat, stirring occasionally, melt the chocolate. Heat the milk and cream mixture over medium high heat until it bubbles around the edges. Strain through a fine mesh strainer. Pour one-quarter of the hot milk and cream mixture through the strainer and into the melted chocolate and whisk well. Add the remaining milk and cream mixture slowly, whisking well. In a bowl, whisk together the egg yolks. Slowly add the chocolate mixture into the egg yolks, whisking constantly.
Pour the custard into 8 - 5-oz. wide-mouth canning jars. Place the canning jars in a baking pan and fill the pan with boiling water so it comes up 1-inch on the sides of the canning jars. Bake until the edges are firm and the very center is not completely firm, 40 to 50 minutes. After 10 minutes remove from the water bath and cool at room temperature 30 minutes.
Refrigerate for several hours or overnight until cold.
Just before serving, whip the cream to soft peaks. Add the powdered sugar and stir together.
To serve, sprinkle the top of each pot de crème with a large pinch of Maldon salt. Top the pot de créme with a dollop of whipped cream and using a microplane, shave some chocolate onto the top. Serve the pots de crème directly from the canning jar cold or at room temperature.
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