Step 1

Whisk together the half and half and espresso powder in a small saucepan. Heat over medium-low heat until the mixture is scalding hot (just below simmering). Meanwhile, whisk the eggs in a small bowl. Once the half and half is ready to go, use one hand to very, very slowly pour the milk into the eggs while whisking the eggs with your other hand. Return the milk mixture to the pan. Reduce heat to low and whisk until the mixture noticeably thickens, around 1-2 minutes. (The mixture should coat the back of a spoon or measure around 175°F.)

Step 2

Remove pan from heat. Add in the chocolate, sugar, vanilla and salt and whisk until the chocolate is melted and everything is just combined.

Step 3

Strain the mixture through a fine mesh strainer into a separate mixing bowl to remove any small clumps.

Step 4

Portion the mixture evenly into four 6-ounce ramekins. Refrigerate until set, at least 1 hour.

Step 5

Using a hand mixer or stand mixer (with a whisk attachment), beat the heavy cream, powdered sugar and amaretto together on medium-high speed for 3-4 minutes, or until soft peaks form.

Step 6

Serve. Serve the chocolate pots de creme topped with the amaretto whipped cream and a sprinkle of chocolate shavings. Enjoy!