Break chocolate in little pieces and place them in a bowl

Lightly whisk the egg yolks and place them in another bowl

In a small saucepan pour in the cream and sugar

Heat on medium heat until the mixture boils. Using a wooden spoon, stir constantly to prevent the cream from burning on the bottom of the pan

Pour the hot cream over the chocolate. Let it sit for 1-2 minutes

Mix the hot chocolate mixture until the chocolate has completely melted and there are no lumps in the cream

Add about 1/2 cup of the hot cream mixture on top of the yolks. Using a whisk, mix until the yolks and the cream are combined. Pour the entire cream and mix together

Place this mixture on the saucepan and cook on medium low heat until custard thickens. Do not let it boil. About 5 minutes

Pour the chocolate custard on glass jars or ramekins

Chill in the fridge while making the coffee layer

Lightly whisk the egg yolks and place them in a bowl

In a small saucepan pour in the cream, coffee and sugar

Heat on medium heat until the mixture boils. Using a wooden spoon, stir constantly to prevent the cream from burning on the bottom of the pan

Strain this mixture to eliminate the coffee bits

Add about 1/2 cup of the hot cream mixture on top of the yolks. Using a whisk, mix until the yolks and the cream are combined. Pour the entire cream and mix together

Place this mixture on the saucepan and cook on medium low heat until custard thickens. Do not let it boil

Pour the coffee custard on top of the chocolate layer

Let it chill in the fridge for 30 mins to 1 hour

Add the cream and sugar to a bowl and mix on medium speed until stiff peaks form

Spoon or pipe this cream on top of each chilled pot de creme jar

garnish with a coffee bean (optional)

Enjoy!