Add chocolate and vanilla to a blender or a food processor. (If you have a whipping attachment on your processor use that, if not, the regular processing blade works as well). Set aside.
Whisk milk, cream, egg yolks, sugar and salt together in a saucepan until well combined.
Stirring continuously with a wooden spoon, heat the custard to a very low simmer and keep stirring until the mixture thickens and coats the back of the spoon. (You have to watch closely, you don't want to make scrambled eggs but you do need to get the mix nice and thick).
Pour the hot milk mix into the blender or food processor, put on the top and process until you have a homogeneous mix (this only takes a few seconds).
Pour into four 7-ounce jars and chill until set (2-3 hours).
For the sweet coffee liqueur sauce:
Add coffee liqueur and cream to a saucepan and bring to a very low simmer.
Stirring continuously with a wooden spoon keep the mix simmering until reduced to about 1/3 cup.
Let cool to room temperature.
For the espresso-flavored whipped cream:
Whip all ingredients to stiff peaks.
*Don't use chocolate morsels; morsels have stabilizers in them that actually prevent them from melting.
Chocolate Espresso Pots de Creme (No-Bake) https://thespicetrain.com/espresso-pots-de-creme/