In an induction stand mixer such as the Kenwood Cooking Chef fitted with a beater attachment, bring 2 cups cream, sugar and vanilla bean to a boil. When the cream has boiled, reduce the heat to 185° F.

Pour in the chocolate and mix until all of the chocolate has melted. Add the espresso, then add the egg yolks one at a time to the mixture, making sure they get completely incorporated before adding the next one. Continue to cook for 2 to 3 more minutes. Strain through a fine mesh strainer and portion into 5-ounce ramekins, or other baking cups. Cover ramekins and place in the refrigerator to cool for at least three hours, though overnight is preferred.

When ready to serve, whisk the remaining cup of cream and garnish each pot de crème with a generous dollop and serve.