For Pots de Crème
7 ounces bittersweet chocolate, peeled(chocolate curls) then finely chopped
6 egg yolks
1 1/2 cups heavy cream
1/2 cup whole milk
1 1/2 tablespoons sugar
Pinch of salt
Preheat oven to 350°F
Place chopped chocolate in a medium sized heatproof bowl. In a saucepan over moderate low heat, bring milk, egg yolks, 1 1/2 cups heavy cream, sugar and salt to a simmer, whisking constantly.
Pour mixture over chocolate in a steady stream, continuously whisking until chocolate has melted. Pour through a fine mesh sieve, straining out any solids. Divide into 6 ovenproof ramekins and cover each tightly with foil. With a toothpick or fork, poke several holes in the top to allow steam to escape.
In a baking pan, set in ramekins and fill pan with hot water halfway up the ramekins. Bake for 35-40 minutes or until set but jiggly in the centers. Sit aside to cool, and place in refrigerator to chill.
*Can be made the day ahead. Top with a dollop of whipped cream and chocolate curls to serve.
For Chocolate Curls:
With a vegetable peeler, create curls by running peeler through the side of the chocolate bar. Reserve curls as garnish.
For Rosemary Whipped Cream
1/2 cup heavy cream
2 sprigs fresh rosemary
1 tablespoon sugar
In a medium saucepan over low heat mix cream, sugar and rosemary. Stir occasionally until steaming but not boiling, remove from heat. Transfer to bowl and let stand at room temperature, about 30 minutes. Refrigerate completely then whisk until soft peaks form.