I can't think of a better dessert to enjoy with a good bottle of wine than chocolate pots de creme. Make them the night before so they are really cold the next day. You can whip some heavy cream at the last minute, mainly for decoration, for they scrumptious and rich on their own. Make sure you use the best chocolate you can find as it is all about the chocolate...nothing else.
1 cup heavy cream
4 oz (4 squares) semisweet baking chocolate
2 to 3 TB sugar
1 whole egg plus 2 large egg yolks
1 TB espresso
4 1/2 cup ramekins
The heavy cream with orange zest and coffee are heated to a simmer then steeped 5 minutes off the heat.
The egg and egg yolks are whisked with the sugar until the yolks are pale and thick. Then the hot cream is slowly stirred into the egg mixture.
The custard is then poured through a sieve, (which removes the orange zest and any coagulated bits of egg) into a bowl with broken chocolate pieces (4 oz unsweetened). It is stirred to melt the chocolate. You can add 1 tsp of vanilla extract here if you wish.
The petits pots are filled with the chocolate mixture, then placed in a baking pan with hot water about half way up the pots. Bake at 350 degrees for about 20 minutes. Top loosely with aluminum foil to prevent from crusting. They are done when they have puffed into a slight dome but still tremble a bit. Cool briefly then refrigerate to chill thoroughly.
Adapted from Julia Child