1. Chop the chocolate into dime-sized pieces and reserve in a medium sized mixing bowl.
2. Prepare the crème anglaise. Combine milk, cream, sugar and in a medium saucepan. Bring the mixture to 65°C. Temper a bit of the warm cream mixture with the egg yolks, whisking constantly. Return the egg yolk mixture to the pot and, whisking constantly, bring the mixture to 85°C. Strain the anglaise through a fine mesh chinois into a mixing bowl. Place the mixing bowl of anglaise over another bowl filled with ice water. Stir the mixture for 10-15 seconds to stop the mixture from continuing to cook.
3. Working quickly to avoid cooling the anglaise too much, pour 533 g of it on top of the chocolate. Discard the extra anglaise or reserve for another use. Let the mixture sit for 1 minute. Using a rubber spatula, homogenize the mix, starting by stirring in small circles in the middle of the bowl and slowly incorporating the cream on the outside. Alternatively, one could use an immersion blender taking care not to incorporate excess air. Pour into verrine molds or small cups, 90 g per serving. Place the verrines in the refrigerator for at least 1 ½ hours.