Chocolate Pots de Crème

Instructions

1. Prepare the custard base
   In a medium saucepan, combine the heavy cream and milk. Heat over medium heat until the mixture begins to simmer around the edges (do not boil). Remove from heat.
2. Melt the chocolate
   Add the finely chopped chocolate to the hot cream mixture. Let stand for 1-2 minutes, then whisk until the chocolate is completely melted and the mixture is smooth. If using, add the espresso powder now and whisk to combine.
3. Create the egg mixture
   In a separate bowl, whisk together the egg yolks, sugar, and salt until the mixture is pale yellow and slightly thickened, about 2 minutes. Slowly pour about 1/2 cup of the warm chocolate mixture into the egg mixture, whisking constantly to temper the eggs.
4. Combine and flavor
   Gradually add the tempered egg mixture back into the remaining chocolate mixture, whisking constantly. Stir in the vanilla extract and coffee liqueur (if using). Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.
5. Prepare for baking
   Preheat the oven to 325°F (165°C). Divide the chocolate mixture evenly among six 6-ounce ramekins. Place the ramekins in a large baking dish and add enough hot water to come halfway up the sides of the ramekins to create a water bath.
6. Bake the custards
   Carefully transfer the baking dish to the oven and bake until the custards are set around the edges but still slightly jiggly in the center, about 30-35 minutes. The internal temperature should reach about 170°F (77°C).
7. Cool and refrigerate
   Remove the ramekins from the water bath and let cool completely on a wire rack. Once cooled to room temperature, cover each ramekin with plastic wrap and refrigerate for at least 4 hours or overnight until fully set and chilled.
8. Serve and garnish
   Before serving, let the pots de crème sit at room temperature for about 20 minutes. Top each with a dollop of whipped cream and sprinkle with chocolate shavings for garnish.