Chop the dark chocolate into shards and place in a medium heat-proof bowl. The bowl should be deep enough that you can place a fine mesh seive over it. Set this aside.
3 oz good quality dark chocolate
In a separate medium bowl, whisk the sugar and egg yolks until very pale. You can do this in a stand mixer if you have one. Add the heavy cream, whole milk and salt and stir to combine.
2 tablespoon granulated sugar, 2 egg yolks, ½ cup whipping cream, ⅓ cup whole milk, pinch sea salt
Transfer the mixture to a medium saucepan and cook over medium-low heat, stiring constantly until the mixture thickens. You want the mixture to reach a temperature of 175 degrees. Use an instant read thermometer to test if necessary. This will take about 10 minutes.
Stir in the vanilla. s
½ teaspoon vanilla extract
With the fine mesh sieve over the chocolate, pour the custard over the chocolate. Let is sit for a few minutes. This will melt the chocolate. Stir until smooth. Do not whip.
½ teaspoon instant espresso powder
Pour the chocoalte into the ramekins. Divide evenly amount the serving dishes you have chosen. Let stand at room temperature until cooled, then tranfer to the refrigerator until fully chilled, at least 4 hours.
Chocolate pots can be made up to 3 days in advance of serving.
Notes
Nutritional information above garnish of whipped cream or chocolate-covered coffee beans.Use the best dark chocolate you can find for this recipe. Choose chocolate that you enough eating on its own, the finished dessert will taste just like it. Make ahead up to 3 days (if you can wait that long before tasting some). These desserts need to chill for at least 4 hours before serving. But these pots de creme are make-ahead friendly and can be made several days in advance of serving.