For the Pots de Creme:

1. Place the chopped chocolate in a blender.
2. Whisk the milk, cream, egg yolks, sugar, salt, and pepper in a medium saucepan. Place the pot over medium heat and cook, stirring constantly, until the mixture is thick enough to coat a spoon, about 5 minutes. If it starts to simmer, reduce the heat slightly. You definitely don’t want this mixture to come to a boil or you’ll end up with scrambled eggs.
3. Once it is thickened, remove from the heat and pour it over the chocolate in the blender while it’s still hot. Cover the blender and hold down the lid firmly with a thick kitchen towel.
4. Pulse the blender, venting the blender top every few seconds to allow some steam to escape. Blend until the mixture is smooth and the chocolate is fully melted and incorporated.
5. Divide the mixture between 6 small ramekins and refrigerate until set, about 2 hours.

For the Garnish:

1. Place the cream in the bowl of a stand mixer (alternatively, use a hand mixer) and beat until soft peaks form. Beat in the sugar and vanilla.
2. Top the pots de creme with the whipped cream and a sprinkling of the salt and crushed peppercorns Serve chilled.

NOTE:

1. I don’t recommend sprinkling as much salt/pepper on the finished pots de crème as you see in these pictures. Just a teeny sprinkling will do – they add a nice flavor and tiny crunch! I added more to mine for photography purposes. 🙂