<http://schema.org/recipeInstructions>
" In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat. In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan. Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl. Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de cr\u00E8me are chilled, at least 6 hours or overnight. Serve the pots de cr\u00E8me with unsweetened whipped cream and chocolate shavings."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a9234/mexican-chocolate-pots-de-creme-recipe/>