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Place the chocolate in a blender. Whisk the milk, 1 c cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heat-proof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 mins.
Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, smoothing to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set about 2 hrs.
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