Place the chocolate chips, salt, sugar, and espresso powder in a food processor or blender. Mix until finely ground.
1 cup semisweet chocolate chips, ⅛ teaspoon kosher salt, 2 tablespoons ultrafine sugar, ½ teaspoon espresso powder
In a small bowl, slightly whisk the egg and add it to the chocolate mixture – pulse just until smooth.
1 large egg
In a microwave-safe bowl, bring the cream to a low boil.
¾ cup heavy cream
With the blender or food processor on LOW, slowly add the hot cream and pulse to blend. Scrape down the sides as needed.
Add the vanilla extract and mix well.
1 teaspoon pure vanilla extract
Pour the chocolate mixture into 6 pots de crème pots or small ramekins. The chocolate mixture is very rich, so small portions are ideal.
Cover with plastic wrap and refrigerate at least 2 hours or until firm.
When ready to serve, add some of these garnishes: a dollop of whipped cream, fresh fruit, a mint leaf, or a sprinkling of cocoa powder or powdered sugar.
Cocoa powder, Powdered sugar, Whipped cream, Fresh mint leaves, Fresh fruit