Dark Chocolate Espresso Pots De Creme

Preheat oven to 300 degrees F; adjust rack to middle of the oven.

Place chopped chocolate in a large glass bowl and set aside.

In a small saucepan, combine cream, milk, espresso powder, and salt. Bring to a boil and remove from heat.

Pour cream mixture over chocolate and whisk until chocolate is melted and smooth.

In a medium bowl, whisk eggs, honey, and another pinch of salt until well combined.

Add chocolate mixture into the eggs by pouring in very slowly in a steady stream, mixing vigorously until combined. Mixture should be smooth.

Pour this custard mixture through a fine mesh sieve and into a glass bowl container. Cool for 15 minutes while stirring occasionally.

Fold kitchen towel and place in a pan large enough to hold the ramekins (we suggest a large casserole pan).

Place ramekins on towel, divide custard evenly into each ramekin, cover tightly with foil (poke a few holes) and proceed to bake custards in a hot water bath for 30-40 minutes.

Transfer the baked ramekins to a cooling rack and let them set for 1 hour. Cover the ramekins and chill for 3 hours before serving.