To prepare Dark chocolate Pots de crème recipe, preheat your Oven to 180 degrees Celsius/350 degrees Fahrenheit.

Chop up the chocolate and place in a mixing bowl.

In a Saucepan, heat together the cream, sugar, salt and coffee powder until the sugar dissolves, and the mixture starts bubbling around the edges.

Pour this cream mixture over the chocolate and mix until all the chocolate is melted. Let cool for 10 minutes.

Mix in the egg yolks and vanilla.

Pour the custard into small ramekins or oven safe serving bowls.

Place the ramekins/bowls into a larger baking pan. Fill the outer pan with water up to half the height of the ramekins.

Bake in preheated oven for 30-35 minutes until edges are set but center is still wobbly.

Remove the ramekins from the water bath and cool.

Garnish with shaved chocolate or whipped cream (optional).

Serve Dark chocolate Pots de crème recipe warm or at room temperature as a dessert during an elaborate French meal.