1-First, heat the heavy cream and milk in a saucepan over medium until bubbles form at the edges, then remove from heat. In another bowl, whisk the egg yolks before slowly adding half the hot cream mixture while whisking constantly to temper them. This step keeps everything silky smooth.

2-Pour the egg mixture back into the saucepan with the rest of the cream and cook over medium-low heat, stirring for about 2 minutes until it thickens slightly. Turn off the heat, then stir in the chopped chocolate, espresso powder, and salt until fully melted and smooth.

3-Straining and Chilling: Strain the custard through a fine-mesh strainer into a clean bowl to get rid of any lumps. Pour it into six 4-ounce ramekins and chill in the refrigerator for at least 2 hours until set. Before serving, let it sit at room temperature for 15 minutes and add garnishes like whipped cream or berries.