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For the Chocolate Pot de Crème
Heat cream up to 158°F (70°C) then add chocolate. Blend or fold until fully melted and incorporated.
Add the sugar, salt and egg yolks to the cream mixture. Blend until smooth.
Strain mixture with a fine mesh or sieve.
Rest mixture for 30 min then skim the air bubbles off the top or pop them with a torch.
Fill jars top about a half inch from the top and gently tap jars on the counter to release any excess air bubbles.
Seal the jars to fingertip tight. Make sure the jars are not too tight and can release air or they may crack or shatter.
Cook jars for 1 hour then transfer to ice bath or blast chiller until 32°F
Garnish with Oreo crumbles and smoked sea salt.