Mocha Pots de Crème

Instructions

1. Prepare the cream mixture
   In a medium saucepan, combine the heavy cream and milk. Heat over medium heat until it just begins to simmer around the edges (do not let it boil). Remove from heat, add the chopped chocolate, espresso powder, and salt. Let stand for 1 minute, then whisk until smooth and the chocolate is completely melted.
2. Create the custard base
   In a medium bowl, whisk together the egg yolks and sugar until the mixture becomes 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. Gradually add the remaining chocolate mixture, whisking continuously.
3. Strain and flavor
   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 with a pouring spout to remove any bits of cooked egg or undissolved espresso powder.
4. Bake the custards
   Preheat oven to 325°F (165°C). Divide the custard mixture among six 6-ounce ramekins. Place the ramekins in a large baking dish and create a water bath by adding hot water to the dish until it reaches halfway up the sides of the ramekins. Cover the entire baking dish loosely with aluminum foil.
5. Cook and cool
   Bake until the custards are set but still trembling slightly in the center when gently shaken, about 30-35 minutes. Remove the ramekins from the water bath and let cool to room temperature, then cover and refrigerate for at least 4 hours or up to 2 days.
6. Serve
   Before serving, let the pots de crème sit at room temperature for 20 minutes. Top each with a dollop of freshly whipped cream and garnish with chocolate-covered espresso beans if desired.