9 oz. semisweet chocolate, chopped (this may be approx. 1 1/2 c., if you don’t measure by weight)
1 1/2 c. whole milk
1 c. heavy cream
6 large egg yolks
5 T. granulated sugar
1/4 t. salt
Place the chopped chocolate in a blender. Whisk the milk, heavy cream, egg yolks, sugar and salt in a saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula, but not quite boiling. I find this can take from eight minutes to fifteen minutes, depending on the air temperature.
Pour the heated milk mixture over the chopped 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, approx. two hours.
Top the chilled pots de creme with whipped cream.
As modified from http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-pots-de-creme-recipe.html (last accessed January 18, 2015).