Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Over a double boiler, melt bittersweet and semisweet chocolate in a stainless steel bowl.
Combine sugar, milk and 1st portion of cream into a heavy bottom pot over medium heat. Bring to a simmer.
Place egg yolks into a stainless steel bowl. Whisk together until thoroughly combined and smooth.
Temper yolks by whisking small amounts of the hot cream mixture at a time directly into the yolks. Be sure to avoid scrambling.
Carefully pour the tempered eggs back into the cream mixture. Continue cooking, whisking constantly, until it reaches 180°F.
Remove from the heat. Carefully strain the cream through a fine mesh strainer directly into the melted chocolate.
Add 2nd portion of cream and salt. Whisk together until thoroughly combined and smooth.
Portion 5 fl oz into each of the jars. Cool completely.
Cover, label, date and store refrigerated.
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