Crush the two chocolates. Whisk the egg yolks with the sugar until the mixture whitens. Bring the milk and cream to a boil and pour over the egg/sugar mixture.
Return the saucepan to low heat and let thicken gently without boiling.
Pour the cream over the chocolate and stir well to melt.
Pour the chocolate cream into small pots and serve once they have cooled.
You can accompany your small cream jars with a Norman shortbread and a steaming coffee.
My name is Patricia Kettenhofen, I am a photographer and for many years I have been working exclusively in the culinary world by capturing images that I wish authentic for many customers; I’m also a recipe writer and culinary stylist ... but for my images... Everything inspires me in my profession: the markets, the interior of my neighbour’s fridge, high school canteens, an apple vendor, a crate of carrots, the hands of a gardener, the speech of a farmer or a grandmother who makes her garden, the great chefs of course, books, foreign recipes; my box and I work for you with great humility, it is important in this profession.