Chocolate Pots de Crème

Place a rack in middle of oven and preheat to 300°. Place chocolate in a large bowl. Bring cream, milk, and salt to a simmer in a large saucepan over medium heat, stirring occasionally.

Meanwhile, whisk egg yolks and sugar in another large bowl until yolks look a shade lighter in color, about 4 minutes.

Gradually pour hot cream mixture into yolk mixture, whisking constantly until smooth. Strain through a fine-mesh sieve into bowl with chocolate; let sit 2 minutes. Whisk until chocolate is melted and custard is smooth. Transfer custard to a large pitcher.

Set ramekins in a roasting pan or large baking dish and divide custard among ramekins. Place roasting pan in oven and carefully pour in hot water to come halfway up sides of ramekins.

Bake custards until set around the edges but still wobbly in the centers, 25–30 minutes. Let cool 5 minutes in water bath, then transfer to a wire rack and let cool completely. Chill until cold, at least 4 hours.

Serve pots de crème topped with whipped cream.

Do Ahead: Pots de crème (without whipped cream) can be made 5 days ahead. Cover and keep chilled.