Heat the Cream & Chocolate

In a saucepan over medium heat, warm the heavy cream and milk until steaming but not boiling.

Remove from heat and whisk in the chopped chocolate, stirring until completely melted and smooth.

2. Prepare the Egg Mixture

In a separate bowl, whisk together egg yolks, sugar, vanilla extract, salt, and espresso powder until well combined.

Slowly pour the warm chocolate mixture into the egg mixture, whisking constantly to prevent scrambling.

3. Bake the Custards

Preheat oven to 325°F (160°C).

Strain the mixture through a fine-mesh sieve to ensure a silky texture, then divide it among 4–6 small ramekins.

Place ramekins in a deep baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins (this creates a water bath for even cooking).

Bake for 30–35 minutes, or until the edges are set but the center is slightly wobbly.

4. Chill & Serve

Remove ramekins from the water bath and let cool to room temperature. Then, refrigerate for at least 2 hours, or until fully chilled.

Before serving, top with whipped cream, shaved chocolate, or fresh berries if desired