Filomena Vasetto di Crema Chocolate Mousse

6 egg yolks
5 tablespoons granulated sugar
1 1/2 cups milk
1 cup heavy cream
9 ounces dark chocolate, finely chopped

In a saucepan, whisk together the egg yolks, sugar, milk and cream, and then cook over medium-high heat until the mixture thickens to a custard-like consistency. Remove from heat and gently stir in the chocolate until the chocolate is melted and incorporated.
Strain the mixture to remove any lumps, then divide the custard among 6 ramekins or tea cups. Cover with plastic wrap and refrigerate until chilled and set, at least 2 hours.