In a medium sauce pan combine the cream, milk, sherry, egg yolks, sugar, vanilla, pepper, and salt. Bring to a low simmer over medium heat, stirring frequently. Cook until the mixture has thickened enough to coat the back of a spatula, 5-7 minutes.

Meanwhile, put the chocolate in a blender or vitamix, pulse a few times to further break up the chocolate.

Once the mixture is thickened, carefully pour it in a steady steam (I transfer it to a glass pitcher for this for easy pouring) into the top of the mixer with it running on low. Once all of the custard mixture has been added, slightly increase the speed and process until completely blended and smooth. Transfer to cups of your choosing, refrigerate for 2-3 hours until set. Serve with the creme fraiche, a light sprinkle of salt, a few shavings of dark chocolate, and (if you like, for color) a few crushed flower petals like rose or cornflower.