Chocolate pots de creme are something of a French cross between chocolate custard and chocolate mousse. They are rich and dense, and hence it is recommended to serve in small doses. Espresso cups are perfect, and Arabic coffee cups are also ideal. Despite their fancy name, they are very easy to make using a food processor or even a blender.
Since chocolate is the main star of this recipe, I would suggest using a very good quality one.
I adapted this recipe from the adorable Jennifer at Milk and Honey, who in turn had adapted it from a Nigella Lawson book.
200g dark chocolate
3/4 cup cream
1/2 cup whole milk
1/2 tsp vanilla extract
pinch chili powder
Heat the cream and milk until just about boiling, then add the vanilla and chili and pour through the funnel over the chocolate.
Pour into small coffee cups and sit them in the refrigerator for 5 hours or overnight.
But remember to take them out of the refrigerator a good 20 minutes before you want them to be eaten; the chill interferes with their luscious, silky richness.