Yield = six 8 ounce containers
9 ounces really good dark chocolate, chopped fine. Place in a blender cup.
1 ½ cups milk
1 cup heavy cream
6 tablespoons sugar
6 egg yolks
Scant ¼ teaspoon salt
Place all ingredients above in a thick bottomed sauce pan, place over medium heat, and whisk until all ingredients are thoroughly combined. Replace the whisk with a rubber/plastic spatula and stir continuously unto the mixture thickens and coats the spatula.
Immediately pour the hot sauce over the chocolate. Securely place the blender lid on the cup. Cover with a kitchen towel and press tightly as you turn on the blender. Blend until perfectly smooth.
Pour into serving cups. Refrigerate until totally cold.