Mint Chocolate Pot de Crème

1. Combine the chocolate chips and mint jelly in a large bowl.
2. In a saucepan, bring to a boil the half & half and 1/2 of the sugar.
3. In a medium bowl, whisk the rest of the sugar together with the yolks.
4. Slowly stream three-quarters of the hot half & half into the bowl with the eggs while stirring continuously.
5. Return the entire mixture to the saucepan. Heat on medium low while stirring continuously until the mixture thickens enough to coat the back of a spoon, or it reaches 182 degrees F on an instant-read thermometer.
6. Immediately pour the hot mixture into the bowl with the chocolate and mint jelly. Let sit for a minute to allow chocolate and jelly to melt. Whisk well to combine. Strain through a fine mesh sieve into a large bowl.
7. Divide into 6 ramekins. Cool, then refrigerate at least 4 hours or up to 24 hours. Serve with a dollop of whipped cream and chocolate shavings.

Mint Chocolate Mousse Alternative: Follow steps 1 through 5. Whisk 3/4 cup whipping cream to a soft peak and fold into the strained chocolate mixture. Portion immediately and allow to set in the refrigerator, about 4 hours.

Mint Chocolate Ice Cream Alternative: Follow steps 1 through 5. For best results, refrigerate mixture overnight. Churn according to the ice cream machine instructions.