Serves: 6

I N G R E D I E N T S
1 c. whole milk
6 oz. Frango chocolates, chopped
1 ½ c. heavy cream
6 egg yolks
1/3 cup granulated sugar

I N S T R U C T I O N S 
1. Preheat the oven to 350 degrees.

2. In a saucepan bring milk to a simmer. Stir in the shaved chocolate. Remove from the heat and stir in the heavy cream. Blend well and cool slightly.

3. In a medium bowl, whisk together the egg yolks and sugar until well combined but not foamy.

4. Slowly pour the chocolate mixture into the egg yolk mixture, stirring constantly. Strain through a fine mesh strainer and let rest at room temperature.

5. Divide the mixture among six, ¾ cup ramekins or soufle dishes. Set the ramekins in a baking dish and add hot water to the baking dish to reach halfway up the sides of the ramekins.

6. Cover with foil and bake in the center of the oven until just set at the edges but still trembling in the center, about 1 hour. Ovens do differ!

7. Remove from the oven and cool to room temperature before refrigerating for up to 2 days. Serve chilled, topped with a dollop of whipped cream and Frango chocolate shavings.