To chop the chocolate, cut the chocolate into about 1″ chunks. Add to a food processor (affiliate link) and chop until fairly fine, set aside. If you don’t have a food processor (affiliate link), use a knife and shave down the chocolate into fine pieces.

In a medium saucepan, combine the half and half, espresso powder, vanilla paste, cinnamon, cayenne, and kosher salt (affiliate link) and bring to a simmer over moderately high heat, stirring often.

In a 4- cup glass measuring cup, beat the egg yolks until combined. Slowly whisk in about a 1/2 cup of the hot half and half, then transfer the egg mixture back to the saucepan*. Cook the egg mixture over medium heat, whisking constantly, until it is slightly thickened, about 2 minutes.

Quickly but carefully pour the hot mixture* into the food processor (affiliate link) with the chopped chocolate. Whiz it around for about 30-45 seconds until smooth and the chocolate is melted. Whiz until the chocolate is completely melted, then quickly (it starts to firm up pretty fast) strain the mixture through a sieve back into the measuring cup (the measuring cup makes it easier to pour into the ramekins) or a bowl.

Pour the mixture into 8 small ramekins (tea/coffee cups or a wine glass work great too) and refrigerate until the pots de crème are set and chilled, at least 6 hours or overnight. Wait until completely cooled to wrap with plastic, so condensation doesn’t form and makes your pots de creme soggy.

Serve the pots de creme with lightly sweetened whipped cream and chocolate shavings (if desired).

To make ahead: The pots de creme can be refrigerated for 3-4 days.

*the reason for the ‘back and forth’ is so the eggs don’t scramble which could happen if added to all the hot liquid at once. Straining the mixture ensures no eggy bits remain.