4 oz bittersweet chocolate
2 large egg yolks
2 Tbsp sugar
Pinch of salt
3 Tbsp half-and-half
1 cup heavy cream
1 tsp vanilla extract
1 tsp strong coffee or espresso
1 tsp confectioners' sugar
1 oz bittersweet chocolate; use a vegetable peeler to make shavings
1. Finely chop the chocolate and transfer to a mixing bowl.
2. Whisk the yolks, sugar, salt, half-and-half, and 1/2 cup heavy cream in a medium saucepan. Cook the mixture over medium-low heat, stirring constantly and scraping the sides and bottom of the pan with a wooden spoon until thick and smooth, about 6 to 8 minutes. Properly cooked custard will cling to the back of the spoon.
3. Pour the custard over the chocolate and let stand 3 to 4 minutes, or until the chocolate is melted. Whisk the mixture until smooth, and then add the vanilla extract and coffee or espresso. Divide between two ramekins. Cool to room temperature, cover with plastic wrap, and refrigerate for at least 3 hours.
4. Using a mixer or a metal bowl and a whisk, whip the remaining cream and confectioners' sugar until it's thick and soft peaks form, about 1 to 2 minutes. Garnish each pot de crème with whipped cream, and sprinkle chocolate shavings on top.