Position your oven rack in the center of the oven and preheat to 325 degrees
Combine 2 cups of the creme along with the espresso powder in a heavy medium saucepan. Bring the mixture to a simmer while you whisk, dissolving the espresso powder. Once simmering, remove from the heat and add the chocolate and stir until it is melted and smooth. Set aside.
Select a large bowl. Whisk in the egg yolks, sugar and vanilla, and salt until it is well blended. Whisk in the chocolate mixture. Strain the mixture into a large 4-cup measuring cup.
Place 6 - 3/4 cup dishes (soufflé, or custard cups) in a large roasting pan. Divide the mixture evenly into the cups. Pour enough hot water in the pan to come halfway up the sides of the dishes. Cover the pan with aluminum foil. Place in oven and bake until the custard is just set around the edges, approximately 25 minutes.
Traditional Pots de Créme cups- If you happen to have a set you will find they are usually smaller than 3/4 cup. If you use them simply pour any excess into a similar size custard cup and add to the pan with the other cups.
Mixture Straining - Strain the mixture into a measuring cup rather than a bowl because the lip on the cup makes it easy to pour into the cups. And don't be tempted to skip this straining step, it removes any lumps that might exist.
Chocolate Covered Coffee Beans- Sometimes you can find these in bulk in your local grocery store. If not, most coffee houses, such as Starbucks usually carry them.