Step 1: In a blender, place 9 ounces chopped semisweet chocolate.
Step 2: In a saucepan over medium heat, whisk 1 1/2 cups whole milk, 1 cup heavy cream, 6 egg yolks, 5 tablespoons granulated sugar and 1/4 teaspoon salt. Cook, stirring constantly until the mixture starts to simmer. Add 1 teaspoon vanilla and 1 tablespoon Irish cream liqueur.
Step 3: Immediately pour the milk mixture over the chocolate in the blender. Blend until very smooth, stopping to scrape the sides of the blender as needed. Pour the mixture into small cups or dishes and refrigerate until set, about 2 hours.
Step 4: Whip the remaining 1/2 cup cream with 2 tablespoons powdered sugar. Top pots of creme with a dollop of whipped cream and berries to serve.
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