make the chocolate espresso cream
Add heavy cream and freshly brewed espresso coffee to a saucepan. Place over medium heat and bring to a boil. Add egg yolks, sugar, and a pinch of salt to a large bowl. Stir to combine using a whisk. While continually whisking, pour in the boiling hot, heavy cream and coffee. When everything is combined, add the chopped dark chocolate and whisk until the chocolate melts completely.TipOptionally add two tablespoons of Baileys or Kahlua.
Bake the pots de creme
Transfer the mixture into a measuring jug for easier pouring. Divide the mixture between four oven-proof cups. Place the cups in a large baking dish. Add hot water to a baking dish to come halfway up sides of cups. Place in the preheated oven on the middle rack. Bake for 25 - 30 minutes at 150 °C / 300 °F.
make the cookies (optional)
In a bowl whisk to combine an egg and sugar until combined. Incorporate the all-purpose flour. Transfer the cookie mixture into a piping bag fitted with a round tip. Pipe the cookies about 3 cm / 1-inch in diameter over a baking sheet lined with parchment paper. Make sure there's enough space between the cookies because they will spread. Place in the preheated oven and bake for 8 minutes at 180 °C / 350 °F.
Transfer the baked Chocolate Pots de Creme with Espresso from the oven. Set aside to cool to room temperature, then transfer to a fridge to chill for at least 3 - 4 hours or even better, overnight. Optionally serve with homemade cookies.