1/4 cup crushed peppermint candy canes (about 4 candy canes)
01Preheat the oven to 325 degrees F. Add milk, cream and salt to a medium saucepan. Cook over medium heat until it is simmering and fully heated, stirring constantly to prevent burning.
02Turn off the heat. Stir in the chocolate and espresso powder until fully combined.
03In a medium bowl, whisk together the sugar and yolks. Slowly whisk in the hot chocolate mixture, one ladle at a time, until fully incorporated. Strain through a fine mesh strainer into a large liquid measuring cup or pitcher.
04Evenly divide the chocolate mixture amongst six 4 oz oven safe containers.
05Set a baking dish or roasting pan in the center of the oven and carefully transfer the containers to the pan. Carefully pour hot water into the pan until filled halfway up the sides of the containers. Cover the entire pan with foil and poke a few slits with a knife to allow steam to escape. Bake for 25-30 minutes until firm on the outside and still jiggly in the center.
06Carefully remove the containers from the water and let them cool on a rack for 30 minutes. Cover and transfer to the refrigerator and chill for at least 2 hours or overnight.
07Right before serving: combine the cold cream, sugar, and extract into a bowl. Whisk on high speed until stiff peaks form.
08Top each pot de creme with whipped topping and then crushed candy canes. Enjoy!