Chocolate pots de creme baked in a water bath

Heat the heavy cream and whole milk in a smaller saucepan over medium flame until just barely simmering.

Kill the heat, add the chopped chocolate, espresso powder and kosher salt, and whisk rigorously until melted, smooth and creamy.

Whisk the three egg yolks with the two tablespoons of sugar until smooth.

While the chocolate mixture is still relatively hot, pour it into the yolks in a slow steady stream, whisking constantly.

Nestle four ramekins into a kitchen towel set inside a casserole, pour the custard evenly into each and level them.

Surround the ramekins with boiling water, just enough to come halfway up their sides.

Cover the casserole with aluminum foil or a lid and bake at 325F for 25 to 35 minutes depending on the size of the pots.

Lift them out of the water bath onto a wire rack; they should be jiggly but set, gelatinous but solidified.

Cool 15 to 20 minutes and eat them while still warm.