In a large heat-proof bowl add the chocolate and set aside. In a medium bowl whisk the egg yolks together and set aside. In a medium saucepan add the milk, cream and sugar, whisk to combine and bring to a boil over medium heat, whisking constantly. Now whisk in half the hot cream mixture into the egg yolks and then whisk this mixture back into the pot. Continue to cook now stirring with a wooden spoon until the mixture coats the back of the spoon. This will take about 4 min.

Pour the hot custard over the chocolate and without stirring let sit for 2 min. Then stir until smooth. Place the hot mixture carefully into a blender and blend until very smooth. Pour mixture into porcelain pots, ramekins or small jars. Depending on the size you will get 5-8 servings. Refrigerate 3-4 hours.

When ready to serve, remove the pots from the fridge and let stand at room temperature. Whip the cream and add the confectioner's sugar. Top each pot with a layer of walnuts or pecans. Then the whipped cream, caramel sauce and more walnuts. Serve immediately.