Dutch Chocolate Pudding - eggs

Method

• Preheat oven to 350F.In medium bowl, combine eggs, yolks, sugar and salt.
• Beat with electric mixer on low speed until sugar is dissolved.
• In medium saucepan, combine milk, cream and cocoa; cook over medium heat, whisking until cocoa dissolves.
• Bring to a boil, then remove from heat.
• Slowly pour cocoa mixture into egg mixture and whisk.
• Let cool to room temperature, then refrigerate until cool.
• Strain mixture through fine mesh strainer.
• Pour into six ramekins, filling each about 2/3 full.
• Place ramekins in glass baking dish on center rack of oven.
• Add enough hot water to reach halfway up sides of ramekins, creating a waterbath.
• Cover baking dish with foil and bake until set, 35 to 40 minutes.
• Remove ramekins to wire rack and let cool completely, then refrigerate until ready to serve.
• Garnish with grated chocolate.