Cook's Illustrated's Pot de Creme au Chocolat

Soooo crazy good :).  That's what I have to say about this recipe from Cook's Illustrated International Best Recipes cookbook.  It was really rich, it is imperative to let this chill completely, but man is it delicious.  Each ramekin was 553 calories, for 6 servings, and we all gave this a perfect 10.  It is smooth, luscious and so decadent.  The recipe calls for this to be split into eight portions, and it would be better if the servings were smaller than I made them.  Anyway, here's the great recipe:

10 oz bittersweet chocolate, chopped fine
5 large egg yolks
5 T sugar
1/4 t salt
1 1/2 c cream
3/4 c half and half
1 T vanilla extract
1 T strongly brewed coffee

Place the chocolate in a medium heatproof bowl; set a strainer over the bowl and set aside.
Whisk the yolk, sugar, and salt together in a bowl until combined, then whisk in the heavy cream and half and half.  Transfer the mixture to a medium saucepan.  Cook over medium-low heat, stirring constantly and scraping the bottom of the pan, until thickened and silky.
Pour the custard through the sieve, let the mixture stand to melt the chocolate, about five minutes, then stir until smooth and whisk in the vanilla and coffee.  Divide the mixture between the eight ramekins, then cool to room temperature.  Cover and refrigerate until chilled.  Serve with whipped cream.