Pot de Crème

1. Preheat oven to 325º. Add cream and milk to a small saucepan over medium heat. Cook, stirring occasionally, until the very start of a simmer. Meanwhile, chop the 2.5 ounces of chocolate into smaller chunks. When milk mixture is just starting to simmer, remove from heat and stir in chopped chocolate. Stir until well melted. Set aside.
2. In a medium bowl, whisk together egg yolks and sugar. Very slowly add the chocolate mixture, whisking well to incorporate. Pour mixture through a fine-mesh strainer into a clean bowl, to catch un-melted chocolate and bits of cooked egg. Skim off foam, if any.
3. Pour mixture into two small ramekins, around 8 ounces. Cover with foil. Add ramekins to a baking pan and fill with water until halfway up the ramekins. Place in oven for 60-70 minutes. Pots are done cooking when there is just a small jiggle in the middle of the ramekins. Remove from oven and place ramekins in the fridge for three hours.
4. Meanwhile, make whipped cream (recipe below). Finely chop the remaining .5 ounces of chocolate. Top chilled pots de crème with whipped cream, chopped chocolate, finishing salt, and raspberries. Serve with a spoon and a hot cup of coffee.

Whipped cream:

1. Add cream to a medium bowl. Using an electric hand mixer with whisk attachment, whisk cream until stiff peaks form.