This is incredibly rich, so a little goes a long way.
2/3 cup (150 ml) 1/4 pt milk
4 tbsp (60 ml) caster sugar (superfine granulated)
pinch of salt
4 oz (100 g) plain chocolate, coarsely grated
1 stick (8 Tbsp)4 oz (100 g) unsalted butter, in small pieces
8 egg yolks
1. Warm the milk, sugar and salt in a small saucepan and stir until the sugar dissolves. Set aside.
2. Combine the chocolate and butter in a large heatproof bowl and place over hot water. Heat gently, stirring constantly, until the mixture is quite smooth and all the solids have melted.
3. Add the milk to the chocolate mixture, stirring it in thoroughly. Using a balloon whisk if possible, beat in the egg yolks one at a time. On no account allow the mixture to curdle.
4. Divide the cream between 6 small pots or ramekins and chill well before serving.