The French know their desserts, and pot de crème is no exception. It's basically creme brulee without the sugar crust. This pudding is so rich and chocolatey, it's literally like the best chocolate pudding you'll ever have.
Preheat the oven to 325 F (160 C) with a rack in the center of the oven, and put 6 medium ramekins in a roasting pan.
Heat the cream and milk in a medium, heavy bottomed saucepan until it’s steaming, then remove from heat and stir in the chocolate and espresso powder. Let it sit for a minute or two, then whisk until smooth and allow to cool slightly.
While the chocolate is cooling, whisk the egg yolks and sugar together in a small bowl – then whisk it in once the chocolate has cooled a bit.
Pour this mixture through a fine mesh sieve, dividing between the cups.
Pour warm water in the roasting pan to come halfway up the sides of the cups.
Cover the roasting pan tightly with a large sheet of aluminum foil, poking some holes in it.
Bake in the oven for about 30 minutes, or until the custards are almost set, but not quite in the middle. (you can remove the foil after 25 minutes so you can see the custards, then check them often, you do not want to overcook them)
Allow the pots de creme to cool completely before wrapping them tightly with plastic wrap, then chill them in the refrigerator.
Serve well chilled.
To make the whipped cream:
Use an electric mixer to whip the cream and sugar with the espresso powder until light and fluffy. You can adjust the sugar and espresso to taste at will.