1. Preheat Oven & Prepare Ramekins:

• Preheat your oven to 325°F (163°C).
• Place 4-6 ramekins in a deep baking dish.

2. Heat the Cream & Chocolate:

• In a saucepan over medium heat, combine heavy cream, milk, and espresso powder.
• Heat until steaming (don’t let it boil).
• Remove from heat and whisk in the chopped chocolate until smooth.

3. Whisk the Egg Yolks & Sugar:

• In a separate bowl, whisk egg yolks, sugar, salt, and vanilla extract until pale and slightly thickened.

4. Temper the Eggs:

• Slowly pour the warm chocolate mixture into the egg yolks, whisking constantly.
• This prevents the eggs from scrambling.

5. Strain & Pour into Ramekins:

• Strain the mixture through a fine-mesh sieve for extra smoothness.
• Divide evenly among the ramekins.

6. Bake in a Water Bath:

• Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
• Bake for 30-35 minutes, until the edges are set but the centers are slightly jiggly.

7. Chill & Serve:

• Remove from the oven and let cool to room temperature.
• Cover and refrigerate for at least 4 hours (or overnight for best texture).
• Garnish with whipped cream and chocolate shavings before serving.