Chocolate Pot de Creme

Directions

1. Bring heavy cream and sugar to a simmer over medium heat in a large pot. Place egg yolks in medium size metal bowl and whisk to combine. Once the cream is simmering, temper the egg yolks by pouring a third of the hot cream into the metal bowl and whisking to combine. Pour the egg yolks back into the cream and stir with a spatula to combine. Add the melted chocolate and stir over very low heat until the chocolate and cream are fully incorporated - 8 to 12 minutes - and the cream is very thick Remove from the heat and pour mixture through a fine mesh sieve into ramekins. Press some film wrap onto the surface of the pudding so a skin does not develop and refrigerate overnight before serving with whipped cream, shaved chocolate and raspberry balsamic syrup.
2. Whisk cream in chilled bowl for 20 seconds. Add sugar and vinegar and whisk until just thick enough to pick up with the whisk. Use immediately.
3. Place all into small saucepan and bring to simmer over low heat. Once simmering and all raspberries have broken down, remove from heat, press through fine mesh sieve and reserve.