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Place chocolate and butter in a large bowl and set aside.
Whisk together egg yolks, brown sugar, cocoa powder, heavy cream, milk, and salt in a medium saucepan. Gently cook over medium-low heat, stirring constantly, until mixture thickens and coats the back of a spoon, 8-10 minutes. Strain through a fine mesh sieve into the bowl with chocolate and let sit a few minutes.
Add vanilla; stir until all of the chocolate is melted and the budino is well mixed. Divide into 8 small (4 oz) jars and refrigerate until chilled and set, about 3 hours.
Serve chilled with a dollop of espresso cream and pinch of flaky salt and chocolate shavings.
Combine espresso powder and powdered sugar in a large bowl. Pour in about half of the cream and whisk until smooth (espresso powder may not fully dissolve yet). Add remaining cream.
Beat with an electric hand mixer on medium-high speed until soft, billowy peaks form, 3-4 minutes. Use immediately, or cover and refrigerate for up to a day. Re-whip, briefly, if needed.