1/2 Cup half-and-half
1/2 Cup milk
1/2 Cup heavy whipping cream
6 large egg yolks (or “pasteurized egg product”)
2 Cup semi-sweet chocolate chips
1 pint strawberries
1 cup Balsamic – Traditional, Dark Chocolate or a Fruit Flavored work well!
In a heavy 2 quart saucepan, heat the milk, the half and half and the cream over medium heat, stirring frequently, until dairy mixture is scalding hot.
Meanwhile, whisk the egg yolks in a medium bowl. Slowly add a little of the hot milk mixture into the egg yolk mix, whisking constantly. Continue to add the hot milk to the bowl of egg yolks in a slow, steady stream till the ingredients are fully incorporated. Return the milk and egg mixture to the heavy saucepan pan and return the pan to the stove, reduce the burner heat to the lowest setting, and continue to whisk the mixture until it thickens, about 1 minute.
Remove the saucepan from the heat and add the chocolate chips, vanilla and salt; whisk together until chocolate chips are melted and fully blended with the other ingredients.
Using a spatula or big spoon, transfer the chocolate cream into lightly chilled individual serving dishes. Small ramekins or old-fashioned fruit dishes work well. This recipe will make six 4-oz portions. Refrigerate the pots de creme until you are ready to serve them, at least two-three hours. Top serving dishes with fruit (balsamic strawberries!), whipped cream, or salted caramel sauce.
Cut strawberries and place in glass bowl. Add Balsamic and allow to sit for at least ten minutes. Spoon over pots de creme just before serving.