1. Place milk and cream into a pot, bring to a simmer then remove from heat.

2. In a mixing bowl, whisk sugar and egg yolks together until combined.

3. Pour hot cream mixture over egg yolks whilst whisking until combined and smooth.

4.Pour mixture back in pot over a low heat and stir constantly until the custard coats the back of a spoon, or use a digital thermometer until 78degrees. Remove from heat.

5. Add the chocolate to the hot mix and let to sit for 2 minutes to allow the chocolate to melt.

6.Whisk the mixture together until the chocolate in full incorporated.

7. Strain mixture through a fine strainer.

8. I portion my chocolate pots into little white dishes, 90g of the mixture in each.

9. Let pot set in fridge for 6-8 hours or overnight to set.

10. To make the Brown Sugar Cream, place the dark brown sugar in a bowl with the cream and whisk until it forms stiff peaks.

11. Serve with a dollop of brown sugar cream and grate 2 chocolate button