250g whole milk
250g 35% whipping cream
6 egg yolks
550g baking chocolate
Whisk together sugar and egg yolks in a bowl.
In a saucepan over medium heat, warm milk and whipping cream. Remove from heat when warm. Gradually add milk mixture to the egg yolks and sugar mixture in the bowl stirring constantly to prevent yolks from cooking.
Once both mixtures are blended, place pot over medium heat stirring constantly. Before pot contents come to a boil (84-85ºC), remove pot from heat and empty contents over the baking chocolate to begin melting the chocolate.
Use a handheld pimer (stick blender) to mix the chocolate and cream uniformly.
Divide the chocolate cream into small Mason jars. Allow to cool. Refrigerate for at least 2 hours before serving. Serve garnished with white chocolate shavings.