Literally "pot of cream", this is a super-decadent, creamy custard pudding...this chocolate version is adapted from a Cook's Illustrated recipe:
5 oz bittersweet chocolate
3 large yolks
2.5 T sugar
Pinch salt
1 cup heavy cream
1/4 cup milk
1/2 tsp vanilla extract
1/4 tsp espresso powder mixed with 1 tsp water
Chop chocolate fine, put in medium bowl with strainer
In a saucepan, whisk yolks, sugar, salt → then add cream & milk
Medium low, 175-180° until thick & silky
Immediately pour over strainer over chocolate, let stand 5 minutes
Whisk gently, then add vanilla & espresso
Divide into ramekins, tapping against counter to remove air
Cool to room temperature, then put in fridge
Optionally: add whipped cream (heavy cream with sugar & vanilla extract)