Preheat oven to 300°F degrees and set aside a baking pan that’s at least 2 inches high filled with water halfway.
In a saucepan, bring heavy cream and milk to a boil. Make sure this doesn’t boil over!
While that’s cooking on the stovetop, whisk together yolks, sugar, and salt in a separate glass bowl.
Remove saucepan from heat and whisk in chopped chocolate until the mixture is smooth.
Pour chocolate mixture into the yolk mixture slowly while whisking.
Pour pots de creme mixture into baking ramekins.
Place ramekins into the baking pan filled with water and carefully place into the oven and cover with foil. Poke holes into the foil to allow for ventilation.
Bake for 30 to 35 minutes until the pots de cream is jiggly.
Remove ramekins from baking pan and transfer to a cool rack to fully cool before transporting into the refrigerator. Refrigerate for at least 3 hours before serving. Add a dollop of whipped cream to each pots de creme.