Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly, until the mixture is thick enough to coat the spatula and almost boiling, about 5 to 6 minutes.

Place chocolate in a blender. 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. Add 2 Tablespoons Pendray’s Walnut Liqueur to the chocolate mixture and mix until combined. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.                                                                                                              

Whip the remaining 1 cup cream, 2 tablespoons Pendray’s Walnut Liqueur and confectioners' sugar with a mixer until soft peaks form. Top the chilled pots de crème with whipped cream and fresh fruit.

Pair with PasoPort’s Angelica port