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, stirring 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, salt, and peppermint extract. Whisk together until thoroughly combined and smooth.
Portion 3.5 fl. oz into each of the jars. Cool completely.
Cover, label, date and store refrigerated.
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